I, of course, made 2 versions of this recipe per my family’s dietary needs. It turned out so yummy for all parties involved (and was so easy!) that I am dying to impart an easy weeknight meal onto any willing readers. Frankly, you hardly need the pasta…I kept shoveling the asparagus and walnuts into my mouth and started feeling bad for taking away the goodies from my husband (he didn’t seem to mind since they were “just vegetables”). If you are going to skip the pasta, I recommend cutting the asparagus into larger pieces, closer to 1 1/2″.
1 lb asparagus, woody ends trimmed and stalks cut into 1″ pieces
1/2 c walnuts
4 cloves garlic, peeled and minced
1/2 tsp crushed red pepper
2 tbsp olive oil
1 lb cheese tortellini pasta
Salt and pepper
2 tbsp Parmesan cheese
Cook tortellini according to package directions in a large pot of salted water. Meanwhile, in a large frying pan, gently saute garlic, walnuts, and crushed red pepper in olive oil over medium heat for 2 minutes or until walnuts are toasted and garlic is lightly softened. Sprinkle with 1/2 tsp salt. Add asparagus and toss with the walnuts and garlic for 3-4 minutes or until bright green and lightly softened. Add pasta; stir to coat with asparagus and walnuts. Remove from heat and sprinkle with Parmesan cheese; toss to combine. Serve immediately.