Creamy Beef Tortellini with Asparagus and Kale

One pot and about 30 minutes is all you need to get your green on 💚!

Ingredients:

2 kale leaves

1 tbsp butter

1 tbsp olive oil

1 tbsp finely chopped onion

4 garlic cloves, minced

1/2 tsp red pepper flakes

1 1/2 cups 1" pieces asparagus

2 1/2 cups chicken broth

1 cup heavy cooking cream

2 tsps cornstarch

1/2 tsp dry basil

1/2 tsp dry oregano

1/2 tsp salt

1/4 tsp pepper

3/4 lb (350g pkg) fresh beef tortellini 

2 oz cream cheese, plain or herb flavoured

1/4 cup parmesan cheese

1/2 cup frozen and thawed green peas

juice and zest of 1/2 a lemon

2 tsps fresh chopped parsley to garnish

First take the kale and remove the stems. Then massage with a tsp of olive oil, chop and set aside.

Melt the butter and olive oil in a large saucepan on medium heat. Add the onion and asparagus and cook 2 minutes. Then add the garlic and red pepper flakes and cook 1 minute.

Add 1 1/2 cups broth, cream and tortellini.

Mix the cornstarch and remaining 1 cup broth with basil, oregano, salt and pepper and pour into the skillet. Stir and bring to a boil.

Simmer until the tortellini are cooked, about 4-5 minutes.

Then turn to low and add the cream cheese, stirring to melt. Add the parmesan cheese, peas, lemon juice and zest and the kale. Heat through then serve topped with chopped parsley.

So creamy! (And green 💚😀)

Serves 4