spring tortellini
Is there any wrong time of the year to enjoy pasta?
I for one don’t think so, especially if you vary your ingredients to reflect the seasons. You won’t see me slaving over a bolognese during the summer months, that’s for sure.
Ingredients:
1 1/2 lbs cheese tortellini, cooked according to directions
1/4 cup reserved pasta water, after cooking
1 1/2 lbs chicken tenders, cut into bite sized pieces
juice of one lemon
1/4 tsp ground black pepper
1/4 tsp salt
1/2 tsp ground thyme
1/2 tsp trader joe’s onion salt
1 Tbsp avocado oil
3 slices proscuitto
4 Tbsp butter
1 cup english peas, shelled (could also sub snap pease, snow peas, or romano beans)
2 Tbsp butter
1/4 cup white wine
handful of fresh basil leaves
8 oz burrata, torn in pieces
Directions:
Place cut chicken in a large ziplock bag. Add lemon juice, pepper, salt, onion salt, and thyme. Seal bag, and massage marinade into chicken. Let sit in fridge 1 -2 hours before cooking.
Heat avocado oil in a large sauce pan over medium-high heat. Add strips of prosciutto and cook until crispy. Remove prosciutto and place on paper towels to dry. Crumble.
Add 4 Tbsp of butter to pan.
Add chicken pieces. Sauté until browned.
Turn heat to low. Add peas.
Add reserved pasta water, 2 Tbsp butter, and white wine.
Sauté until peas are just tender. About 3 minutes.
Add cooked tortellini. Stir to combine.
Remove from heat.
Toss with fresh basil, prosciutto, and burrata.
Note: You can always make your life easier and substitute a store-bought rotisserie chicken, cooked or leftover chicken breasts for this recipe.