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Tortellini with asparagus, pine nuts and goat cheese

Tortellini with asparagus, pine nuts and goat cheese. A recipe where the MISKO tortellini with minced meat pairs perfectly with the asparagus and goat cheese.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: Greek
Keyword: asparagus, tortellini
Servings: 3 people

Ingredients

  • 250 gr MISKO tortellini with minced meat
  • 2 garlic cloves
  • 2 tbsp pine nuts
  • fresh thyme
  • 1 asparagus bunch
  • 1 tbsp corn flour
  • 25 gr butter
  • 100 gr goat cheese, plus for serving
  • lemon juice from one lemon
  • olive oil
  • salt
  • freshly ground black pepper

Instructions

  • Add a pot on high heat and add 2.5 liters of water. When the water boils, add 18g of salt and the MISKO Tortellini with minced meat, stir with a slotted spoon and boil for 12 minutes.
    250 gr MISKO tortellini with minced meat, salt
  • At the same time, place a deep pan on the on medium heat and add 2-3 tbsp. olive oil.
    olive oil
  • Finely chop the garlic and add it in the pan together with the pine nuts. Add the thyme and sauté for 1-2 minutes.
    2 garlic cloves, 2 tbsp pine nuts, fresh thyme
  • Peel the base of the asparagus until just before the flowers start. Then we cut their hard base. Cut each asparagus into small pieces.
    1 asparagus bunch
  • Add the asparagus to the pan and sauté for 4-5 minutes.
  • Just before the pasta boils, remove 3/4 cup of water from the pot. Add to the cup 1 tbsp. cornflour and mix well until dissolved. Set aside.
    1 tbsp corn flour
  • Once the pasta is ready, drain it and add it to the pan together with 25 gr. butter.
    25 gr butter
  • Add 100 gr. goat cheese, juice of one lemon and the pasta water. Mix well.
    100 gr goat cheese, plus for serving, lemon juice from one lemon
  • Serve with fresh thyme and extra goat cheese.
    fresh thyme, 100 gr goat cheese, plus for serving