1poundasparaguscut at a diagonal into bite-size pieces
2clovesgarlicminced
Kosher salt and freshly cracked black pepperto taste
2teaspoonstarragondried
Parmesan cheesefresh, grated, for serving
Instructions
Cook tortellini according to package directions. Reserve ¼ cup of the pasta water before draining the pasta; set aside.
Meanwhile, melt butter in large skillet over medium heat.
Add garlic and saute for about 30 seconds, until fragrant.
Add asparagus and season with salt and pepper. Cook, tossing occasionally, until beginning to soften, about 2 to 3 minutes.
When the asparagus is tender, turn up the heat to medium-high. Add lemon zest. Cook, tossing around or stirring constantly until butter turns golden brown. This should take about 2 minutes. Be careful not to let the pan get too hot or it will burn.
Toss asparagus mixture with ¼ cup of the pasta water, the cooked tortellini, and tarragon.
Cook until the pasta water has evaporated, serve with Parmesan cheese.
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