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5 from 1 vote

Cheesy Tortellini with Peas and Asparagus

Such an EASY and quick pasta dish that's packed with fresh veggies, but also creamy and comforting!

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Author Laura Doerr


  • 9 oz pkg cheese tortellini
  • 3 tbsp unsalted butter
  • 1 shallot (about 1-2 tbsp minced)
  • 3 cloves garlic minced
  • 1 cup chopped asparagus about 1/2 bundle
  • Salt and pepper
  • 1/2 cup chicken broth
  • 5.2 oz Boursin cheese (garlic & herb or chive & shallot)
  • 1 cup peas (fresh or frozen)
  • 1/2 cup fresh grated parmesan cheese plus more for serving
  • Reserved pasta water
  • Red pepper flakes optional for serving


  1. Bring a large pot of salted water to a boil. Cook tortellini about 1½ minutes less then the package instructions. Prep your other ingredients while you wait for water to boil. Reserve a cup of pasta water just before draining.

  2. In a medium skillet, melt butter over medium heat, add minced shallot and garlic. Sauté for 1-2 minutes. Stir in chopped asparagus. Season with a bit of salt, and plenty of black pepper. Cook for about 2 minutes.

  3. Stir in chicken broth and Boursin cheese, breaking up the cheese with a wooden spoon until melted. Stir in peas and drained tortellini. Stir in grated parm. If needed, add reserved pasta water to loosen sauce up. Taste for seasoning and add additional salt and pepper if desired. Serve with additional sprinkle of parm and red pepper flakes for a kick.

Recipe Notes

This dish comes together very quickly, so make sure your veggies and other ingredients are prepped and ready for cooking BEFORE you cook your pasta. The sauce comes together in about the same time your pasta will cook.

I've made this recipe with both listed flavors of Boursin cheese and they are both very good with similar flavors.