Spring Dinnners for Spring Days. I Love Seasonal Eating

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Ingredients for the Spring Vegetable Tortellini Primavera:

Water for cooking the tortellini and 1 tsp of coarse sea salt for the water

1 lb tortellini noodles

8 oz asparagus, woody bottoms removed and cut into 4ths

1 head of broccoli, cut into florets or about 12 oz of broccoli florets

2 tbsp extra virgin olive oil

1 shallot, diced

3 cloves garlic, diced

Zest from 1 lemon

1/2 tsp sea salt

1/4 cup fresh cracked black pepper

1/2 cup chicken stock or vegetable stock

1 cup heavy cream

1 cup parmesan cheese

1/2 cup frozen or fresh peas

1/4 cup fresh chives

1/4 cup fresh dill

6-8 oz spinach

1/3 cup fresh basil

1/4 cup fresh parsley

Juice from half a lemon

Optional for serving: Additional parmesan cheese sea salt and black pepper, fresh herbs, a wedge of lemon to squeeze over the pasta for anyone who wants more lemony taste.