I am not a big fan of goat cheese. I used a herb garlic boursin in place of the goat cheese. I strained the pasta and veg and put the oil mixture in the warm pan instead of a seperate bowl and added about 2 Tbls of lemon juice in the end. This is a keeper! https://www.finecooking.com/recipe/fresh-tortellini-with-asparagus-peas-and-mint