It’s been a wallop of a week heading into March – it was snowing sideways on Friday, with winds that were powerful enough to take down trees in our neighborhood. While we enjoyed some mild weather in February, it’s back to heavy coats and mittens. sigh. Arctic temperatures call for some comfort food, like tortellini in a creamy pesto sauce with a loaf of French bread, and a nice glass of chardonnay. Spring will get here eventually!
For the pesto:
- 1 bunch of asparagus
- 1/2 cup basil leaves, packed
- 1 clove garlic
- 1/2 teaspoon kosher salt
- 1/4 cup walnuts
- 1/4 cup olive oil
- 1/4 cup freshly grated locatelli or parmesan
- Cook asparagus in boiling water for 3-5 minutes. Remove from heat and transfer into an ice bath.
- Add asparagus, basil, garlic, kosher salt, walnuts, cheese and olive oil in the food processor and pulse until blended, set aside. Makes about one cup.
For the pasta:
- 1 – 20 oz. package of tortellini
- 1 cup heavy cream
- 2 tablespoons butter
- Put a large, salted pot of water on the stove to boil.
- Pour heavy cream in a large skillet over medium heat, bring to a boil and let reduce for 10 minutes, add the butter. Stir in 1/2 cup of pesto, reduce heat to low.
- Meanwhile, cook tortellini according to instructions on package. Drain, and add to skillet, tossing to coat the pasta. Serve with grated cheese, makes 4 servings.