Creamy Cheese Tortellini with Asparagus

Directions

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.

Drain.

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.