Creamy Lemon Dill Tortellini
An elegant 20 minute pasta dinner! Tender cheese tortellini and crisp sugar snap peas are tossed in a velvety lemon dill cream sauce with Parmesan. Bright, fresh, and irresistibly creamy.
Ingredients
- 20 oz refrigerated cheese tortellini
- 1 cup sugar snap peas ends removed
- 1 ½ tbsp olive oil
- 1 shallot minced
- 2 cloves garlic minced
- ⅓ cup low sodium chicken broth or vegetable broth
- 1 cup heavy whipping cream
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp lemon zest from about 1 lemon
- 2 tbsp fresh dill chopped, plus more for garnish
- ½ cup freshly grated Parmesan cheese divided
Instructions
- Cook Pasta & Peas: Bring a large pot of salted water to a boil. Add tortellini and cook according to package directions. During the last 2-3 minutes of cooking, add the sugar snap peas. Before draining, reserve 1 cup of pasta water. Drain and set aside.
- Sauté Aromatics: In a large skillet over medium heat, heat olive oil. Add shallot and cook for 1-2 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- Make Sauce: Add chicken broth, heavy cream, salt, pepper, lemon zest, and fresh dill. Bring to a gentle boil, then reduce heat to medium low. Simmer for 2-3 minutes, stirring occasionally, until sauce thickens and coats the back of a spoon.
- Add Cheese: Remove skillet from heat. Stir in ¼ cup of the Parmesan cheese until melted and smooth.
- Combine: Add the cooked tortellini and snap peas to the skillet. Toss gently to coat. If sauce is too thick, add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
- Serve: Divide among bowls. Garnish with remaining ¼ cup Parmesan and extra fresh dill. Serve immediately.
Notes
- Pasta Water: Reserving starchy pasta water is the secret to a perfectly silky, emulsified sauce. Don't skip it!
- Fresh Dill: Dried dill is not recommended. Fresh dill provides a bright, delicate flavor essential to this dish.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth or water. Not recommended for freezing.
- Make it Vegetarian: Use vegetable broth instead of chicken broth.