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Ingredients:
1 bunch fresh asparagus (see notes) 1 bag (12 ounces) frozen peas, unthawed 1/4 cup extra virgin olive oil Garlic salt and black pepper, to taste 1 medium lemon, zested and halved (reserve the zest) 1 block (8 ounces) feta cheese 1 bag (19 ounces) frozen cheese tortellini 2 tablespoons prepared basil pesto Fresh basil leaves and lemon slices for garnishing
Instructions:
Preheat the oven to 400 degrees F. Trim or break off the tough ends from the asparagus and discard. Slice the remaining stalks into bite sized pieces. Sprinkle the asparagus and frozen peas over a large rimmed baking sheet or jelly roll pan. Drizzle with oil and season with garlic salt and pepper (keep in mind that feta is salty). Toss until everything is coated. Make a well in the center of the pan and nestle in the feta. Remove any visible seeds from the lemon and nestle both halves cut-side down, next to the feta. Bake for 30 minutes or until the vegetables are tender and the feta is lightly browned around the edges. Meanwhile, cook and drain the tortellini according to package instructions. After the feta and vegetables are done, Remove the lemon halves and set aside to cool. Transfer the feta and vegetables into the pot with the drained tortellini. Add the pesto and stir until coated. Once cool enough to handle, squeeze the juice from the lemon through a sieve and into the stir into the pasta. I recommend starting with 1/2 of the lemon and tasting to see if you want to add the other half. If desired, stir in 1/2 tablespoon of the reserved zest for an extra burst of flavor. Garnish with fresh basil leaves and lemon slices. Yield: 4-6 servings.
Notes:
My asparagus was on the thicker side so I put it in at the start of baking. If your stalks are skinny, add them in the last 15 minutes or so of baking time. The original recipe calls for bumping up the temperature in the last few minutes to make the feta get more brown color, but I skipped this step as to not overcook the vegetables and because I find over-baked feta to be dry and chewy. My version keeps the feta soft and creamy. If you can’t find a block of feta, you can use the equivalent amount of crumbled feta. Just form it into a mound in the center of the pan.
