Tortellini with chard and asparagus

As my garden transitions from winter to spring/summer I am having to think of new and creative ways to deal with all of the veggies before they bolt. More often then not in our Italian kitchen, I end up throwing the veggies together with pasta. How else can you get a pound of chard into three people? So this dish was literally pulled out of the garden minutes before it hit the pan. Tortellini with chard, carrots and asparagus. YUM!

Ingredients:

4 serving box of tortellini
1 large bunch of chard
1 medium or 2 small carrots
4 asparagus spears
3 scallions
1 large clove of garlic
1/4-1/2 cup of cream
salt and pepper to taste

Start by boiling a large pot of water. While the water comes to a boil chop the chard, slice the carrots into thin disks and cut the asparagus spears into 1/2 inch pieces. Then chop up the scallions and mince the garlic clove. When all your ingredients are chopped up throw them into a pan with two tablespoons of olive oil. Saute all the veggies until just softened. Then add in the cream and turn the heat to low. The water should be at a boil now. So throw in a fist full of kosher salt and the tortellini. Fresh tortellini take about 3-5 minutes to cook. When they are done drain and toss them into the pan of veggies and mix well. Serve warm!