Fresh Tortellini with Asparagus, Peas, and Mint

This easy weeknight recipe is a complete one-dish meal. Cooking the pasta, peas, and asparagus together is efficient, and adding goat cheese at the end creates a creamy sauce.

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  Kosher salt
  
  


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  1/3 cup extra-virgin olive oil
  
  


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  2 medium cloves garlic, pressed or minced
  
  


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  1/8 tsp. cayenne
  
  


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  1 lb. fresh cheese tortellini
  
  


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  1 lb. asparagus, trimmed of tough, woody stems, and cut crosswise into 1/2-inch pieces (leave the tips whole)
  
  


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  1 cup shelled fresh peas (or thawed frozen peas)
  
  


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  1/3 cup pine nuts, toasted
  
  


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  1/4 cup coarsely chopped fresh mint
  
  


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  2 oz. fresh goat cheese, softened
  
  


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  Freshly ground black pepper
  
  

In a 6-quart covered pot, bring 3 quarts well-salted water to a boil over high heat.

In a large bowl, combine the olive oil, garlic, cayenne, and 1/2 tsp. salt.

Cook the tortellini, asparagus, and peas in the boiling water until the tortellini is al dente, 2 to 3 minutes.

Reserve 1 cup of the cooking water, then drain the pasta and vegetables and toss with the garlic-oil mixture. Add  the pine nuts, mint, and  goat cheese and stir until the cheese melts into a sauce, adding cooking water as needed to moisten the pasta. Season to taste with salt and freshly ground black pepper and serve.