Fresh Tortellini with Asparagus, Peas, and Mint

One of Giles' favorites!  And soooooo quick and easy.

• 1/3 cup EVOO
• 2 medium cloves garlic, minced or pressed
• 1/8 tsp. cayenne
• 1 lb fresh cheese tortellini
• 1 lb asparagus, cut into 1/2 inch pieces
• 1 cup fresh or thawed frozen peas
• 1/3 cup pine nuts, toasted (or walnuts if pine nuts too expensive)
• 1/3 cup coarsely chopped fresh mint
• 2 oz fresh goat cheese, softened

Bring pot of well salted water to boil over high heat.   Add a few drops of EVOO to water.

In a large bowl, combine the olive oil, garlic, cayenne, and 1/2 tsp salt.

Cook the tortellini, asparagus, and peas in boiling water until tortellini is al dente 4 to 5 minutes.  Tortellini is done when it starts to float.

Reserve at least 1 cup of cooking water, then drain the pasta and vegetables and toss with garlic-oil mixture.  Add the pine nuts, mint and goat cheese.  Stir until the cheese melts into the sauce, adding cooking water as need to moisten the pasta.  Season to taste with salt and pepper.  Serve immediately.