Creamy Tortellini with Spring Vegetables

Ingredients

1 -9 oz. package cheese tortellini cooked according to package directions, then drained and rinsed (we used RP’s Pasta Four Cheese Tortellini)

2 tablespoons butter

2 cloves garlic

1 tablespoon flour

Pinch of cayenne

Salt and pepper

1 cup milk

1/4 cup shredded parmesan cheese

1 tablespoon olive oil

1 clove garlic

½ bunch asparagus, ends trimmed and cut into 2” pieces

3 cups fresh spinach

Salt and pepper

¼ cup toasted walnuts, rough chopped

Parmesan Reggiano Cheese

Directions

In a sauce-pan melt butter and garlic over medium high heat stirring frequently.  When butter is just melted, add flour and stir cooking until the flour becomes fragrant and begins to brown.  Whisk in milk, cayenne and salt and cook stirring until milk thickens. Reduce heat to low and stir in parmesan cheese until cheese is melted into the sauce.

In a separate pan add oil, garlic, and asparagus to the pan and cook over medium high heat, stirring frequently until asparagus is crisp tender.  Then add spinach and wilt- cook until moisture is mostly cooked off. Season lightly with salt and pepper.

In a large bowl.  Toss pasta with cream sauce.  Stir in vegetables. Top with nuts and grated Parmesan Reggiano before serving.