Tender tortelloni are pretty much great in any form, but they’re especially great when tossed with zucchini ribbons and green peas. Add a sprinkle of lemon zest and a squeeze of fresh lemon juice to the mix, and you’ve got yourself a pasta dish for the books. This divine dish is taken to the next level with a rich, silky sauce of Parmesan, garlic, butter, and crème fraîche. Be still, our pasta-loving hearts.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Cheese Tortelloni(ContainsWheat, Eggs, Milk)
• Bring a medium pot of salted water to a boil. Wash and dry all produce. • Peel and mince or grate garlic. Zest and quarter lemon. Using a peeler, shave zucchini lengthwise into ribbons, rotating as you go, until you get to the seedy core. Discard core.
• Once water is boiling, add tortelloni to pot. Reduce to a low simmer and cook until tender and floating to the top, 3-4 minutes. Reserve ½ cup pasta cooking water, then drain. Keep empty pot handy for the next step.
• Heat pot used for tortelloni over medium-high heat; add 2 TBSP butter (4 TBSP for 4 servings) and garlic. Cook, stirring, until fragrant, 30 seconds. • Stir in ¼ cup reserved pasta cooking water (1⁄3 cup for 4), cream cheese, crème fraîche, and Parmesan until combined and creamy. Simmer until thickened, 1-2 minutes. Season generously with salt and pepper.
• Add tortelloni, zucchini ribbons, lemon zest, peas, and a squeeze of lemon juice to pot with sauce. Season with salt and pepper. Cook, stirring, until everything is thoroughly coated and zucchini ribbons are tender, 2-3 minutes. If necessary, add a few splashes of reserved pasta cooking water. • Taste and season with salt and pepper. • Divide between bowls. Serve with remaining lemon wedges on the side.