Tortelloni with green asparagus

Ingredients for 2 servings:

• 500 g tortelloni, from the refrigerated section
• 500 g asparagus, green
• olive oil
• 1 garlic clove(s)
• 30 g Parmesan, freshly grated
• n. B. Balsamic cream
• salt and pepper
• 1 handful of arugula

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Prepare the tortelloni according to the package instructions and then drain well. Wash the asparagus, trim the lower ends and cut into pieces about 3 cm long. Finely chop the garlic. Grate the Parmesan cheese. Wash the arugula leaves and chop them slightly. In a pan, gently heat the olive oil and fry the asparagus for about 5 minutes. Add the chopped garlic and fry briefly. Add the tortelloni and fry. Season with salt and pepper. Arrange everything on plates, top with the Parmesan cheese and arugula leaves, and drizzle with the balsamic vinegar. Note: I like to use tortelloni with a spinach and ricotta filling. However, you can use others according to your taste. The tortelloni can also be sprinkled with toasted pine nuts.