LB’s Good Spoon: Burst Tomato, Mascarpone, and Herb Tortellini

Season changes in Virginia have a tendency to sneak up on us and after the winter we’ve had, I think it’s safe to say that however spring chooses to make its grand appearance, we’re ready.  With plenty of snow and ice behind us, it feels good to turn the page and welcome spring with bright colors, bright flavors, and fresh herbs. And that’s where this recipe comes in!

I love this recipe for several reasons. It’s fast, tasty, simple enough to make for a weeknight meal, and beautiful enough to serve to guests. Don’t shy away from the cheese; it’s incredibly mild. And as for the tomatoes, tell your kids that bursting them brings out all their sugar, making them even sweeter.  

I use tortellini here as it’s a hearty pasta and the combination of the taste of the mascarpone melting over it and the roasted tomatoes will leave you wondering why you ever eat out. So give it a try now, and then just wait to fall in love with it even more as all those fresh herbs start really popping up in your garden. Add some shrimp or chicken on top, invite some friends over, and celebrate the warmer weather ahead!


Recipe

For a downloadable, printable recipe, click here.

Ingredients

  • 1 (20 ounce) package herb chicken tortellini
  • 3 pints assorted grape tomatoes
  • 1 head of garlic, peeled and sliced
  • 2 tablespoons olive oil
  • 2 lemons, 1 zested and using the juice from both
  • 1/2 cup each torn basil, oregano, and flat leaf parsley
  • 1 (8-oz) container of mascarpone cheese

Directions

  1.  Fill a large pot with water, add 2 teaspoons of salt and bring it to a boil.  Meanwhile, set your oven to broil with the rack about 4-5 inches from the top.  Stir together your tomatoes, garlic and olive oil and place on a jelly roll pan, seasoning well with salt and pepper.  Prepare your pasta according to the directions on the package and broil your tomatoes for 7 minutes.
  2. While your pasta is cooking and the tomatoes are being broiled get your herbs together.  I love the combination of basil, oregano, and parsley here, washing the herbs under water, tearing the leaves off the stems, and roughly chopping the herbs.
  3.  When the pasta is done cooking quickly strain it in a colander and then transfer to a serving dish.  Top the pasta with the tomatoes, garlic and their juices. Now it’s time for dolloping on the mascarpone, squeezing over the juice of two lemons, the zest of one lemon, and sprinkling on the herbs.  Season with salt and pepper to taste, stir it up and enjoy!
Laura Beth Sears
About Laura Beth Sears 4 Articles
Haymarket resident Laura Sears has been blogging at LB’s Good Spoon since 2008. There she dishes up her love of food, family, and more. Pay her a visit at blog.lbsgoodspoon.com

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