New Year’s Tortellini Primavera St. Pete

Inspired by a fantastic outdoor farmer's market in St. Petersburg, Florida, a feast eaten outdoors on the lanai by the pool. What a nice way to bring in the new year.

16 oz button mushrooms, diced

1 leek, cleaned and diced

1 yellow pepper, thinly sliced

1 orange pepper, thinly sliced

12 oz crinkle cut carrots

3 cloves garlic

4 cups fresh tortellini

4 cups small broccoli flowerets

12 oz snow peas, cut diagonally

1 cup chicken broth

1/2 cup dry white wine

1 Tbsp cornstarch whisked with 2 Tbsp water

1/2 tsp crushed red pepper flakes

1 Tbsp fish sauce

Bring a pot of well salted water to a boil for the pasta.

Meanwhile, sauté the mushrooms in a dash of olive oil until they release what water they will, and brown up a bit. Set aside. In the same skillet, sauté the leek in a dash of olive oil and two tablespoons water. Cook until the water evaporates and the leek softens. Add the garlic and cook another 2-3 minutes.

As the veggies finish cooking add the tortellini to the water along with the broccoli and snow peas. Cook 2-3 minutes, only until the tortellini is just cooked through - fresh tortellini cooks fast!

At the same time, bring the water and wine to a boil in a small pot. Whisk in the cornstarch to thicken the sauce. Add the red pepper and fish sauce.

Drain the tortellini and tip all the pasta and veggies back into the pot. Gently fold in the sauce. Tip the tortellini into a serving bowl.

Serve 6-8.

Farmer's Market, St Petersburg

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