Creamy Cheese Tortellini with Asparagus
chicken broth, low salt
2- by 1-inch
about 1 package, cheese, refrigerated, frozen, or dried
heavy whipping cream
trimmed and thinly sliced diagonally, about 3/4 pound
Boil broth with garlic, thyme, zest, and ¼ teaspoon pepper in a large heavy skillet until reduced to about 1 cup, about 6 minutes.
Discard thyme sprigs and zest.
Meanwhile, cook tortellini in a pasta pot of boiling salted water (1½ tablespoons salt for 4 quarts water) according to package directions.
Stir cornstarch into cream, then whisk into broth.
Bring to a simmer, whisking, then continue to simmer 1 minute.
Add asparagus and simmer until crisp-tender, about 2 minutes.
Stir in cheese and tortellini and cook, gently stirring, until heated through.