Home > I ♥ Food > Creamy Tortellini with Peas

Creamy Tortellini with Peas

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Delicious, yes. Easy, yes. But it’s still a new recipe.  This quick pasta dish was perfect to make after work today before we hit the gym.  The homemade cream sauce was the only time consuming part of the recipe (and, honestly, it took less than 10 minutes) and it turned out quite well.  We paired it with some garlic toast and there was more than enough for the two of us.

Creamy Tortellini with Peas

(Source: MyRecipes.com)

1  (9-ounce) package fresh spinach tortellini
2  teaspoons  unsalted butter
1/2  cup  finely chopped onion
1  garlic clove, minced
2  teaspoons  all-purpose flour
1  cup  1% low-fat milk
1  cup  frozen green peas, thawed
1  tablespoon  chopped fresh or 1 teaspoon dried basil
3  tablespoons  grated Parmesan cheese
1/4  teaspoon  salt
1/4  teaspoon  pepper

1. Cook fresh spinach tortellini according to the package directions. Drain well.

2. While the pasta cooks, melt unsalted butter in a large nonstick skillet over medium heat. Add onion and garlic. Cook, stirring often, 1 minute. Add the flour and stir constantly, 30 seconds. Gradually stir in milk, then add the peas and basil. Cook over medium-high heat, stirring constantly, until the mixture simmers and thickens slightly, 3 minutes. Remove the pan from heat, and stir in Parmesan cheese, salt, and pepper.

3. In a large shallow bowl, toss the cooked spinach tortellini and the sauce. Serve warm.

Quick tip: For an easy, earthy spin on this recipe, substitute 1 cup sliced mushrooms for the onion.

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