Spinach Tortellini with Peas and Goat Cheese
Like many of the things at TJ’s, the spinach tortellini can be made great with minimal effort. Alone, they are terribly bland. The filling is pretty much just unseasoned mature spinach, but the dough is delicate and fresh. Even though they’re not standouts on their own, I think these tortellini are a great buy because they are healthy and cook in 4 minutes. As a side note, they are not technically vegetarian (Parmesan cheese and rennet are listed in the ingredients). I also think they could do without a lot of their filling ingredients (ingredients list size is concerning), as the filling only tastes like bland spinach. But I digress.
This was quite literally a five minute meal. Boil some water. Salt it liberally (I probably used a tablespoon of French grey sea salt for my tiny pot) and drizzle in a bit of good quality olive oil. Toss in a generous amount of frozen peas (I have tried every kind of organic frozen peas I could get my hands on and the only ones that are worth eating are Cascadian Farm), wait about 30 seconds for the temperature to come back up, and toss in the tortellini. I let it cook for four minutes (timed), drain everything, and smother it with goat cheese crumbles. I really like TJ’s goat cheese crumbles; it’s great creamy generic goat cheese that melts beautifully. It’s a really nice five minute meal. I think it would also be tasty with Gorgonzola, or even sautéed mushrooms.
A note on quantity: when it comes to pasta my eyes tend to be bigger than my stomach, so I almost always cook measured amounts. I’m cooking for one and will generally snack during or after, so I cook 20 dumplings. I eat small meals every 2 hours or so, so you may want to cook a lot more if you prefer large portions.