What you need,
1 pkg. refrigerated cheese tortellini
2 tbsp. lemon juice, about 1 large lemon
½ lb. asparagus, cut into 1 inch pieces
1 tbsp. olive oil
2 cups 2% milk
2 tbsp. corn starch
1 garlic clove, minced
Salt and Pepper to taste
2 Tbsp. grated Parmesan cheese + more for serving
In a large pot of boiling water cook the tortellini as
directed on the package. Drain and set aside.
In a large skillet heat the olive oil over medium heat. Cook
the asparagus for 3-4 minutes or until they just start to get tender. Add in
the garlic and cook for 1 minute longer.
Remove the asparagus and garlic to a plate and set aside.
Whisk the milk and cornstarch together then add to the pan,
whisking all the while. Cook for 1-2 minutes until the mixture is bubbly and thickened.
Add the lemon juice and Parmesan cheese, stir to combine. Season the sauce with salt and pepper to your
tastes.
Add the asparagus and garlic back to the pan and then toss
in the cooked pasta. Toss well to coat.
Serve with a little more grated Parmesan.
From Jen of My Tiny Oven
