This simple dish makes for a fast and fresh spring meal. The creaminess of the mascarpone combined with the delicate pop of the peas is a fan favorite in our house.
- 16 ounces cheese tortellini, fresh or frozen
- 3 tablespoons extra virgin olive oil, divided
- 1 cup freshly shelled peas (about 1 pound in the shell)
- 8 ounces mascarpone
- 1/2 teaspoon freshly ground black pepper or to taste
- 1 teaspoon freshly grated nutmeg or to taste
- Coarse salt to taste
- 1/2 cup grated Parmigiano Reggiano
Bring four quarts of salted water to a boil and cook the tortellini according to package directions. Meanwhile, heat a small sauté pan and add 2 tablespoons of the olive oil. Sauté the peas over low heat for 3 minutes until tender and bright green and then transfer to a large mixing bowl.
When the tortellini are done, use a large strainer to transfer them to the bowl with the peas. Immediately fold in the mascarpone—the heat of the pasta will melt it, creating a sauce—and mix well to distribute the peas. If the sauce is too thick, add some of the pasta water, a tablespoon at a time, to thin it. Season liberally with black pepper and nutmeg (use a microplane to grate it right over the bowl), and add salt to taste.
Transfer to a serving platter, top with the grated Parmigiano, and drizzle on the final tablespoon of olive oil. Serve at room temperature.
Yields 4 servings