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Creamy Tortellini with Peas & Mushrooms

I made this quick and really tasty dish the other night and the family really enjoyed it. It’s rich with the cream, but once in a while it’s a very special treat. Went out and did a brisk walk for 40 minutes afterwards and slept very peacefully!
(check out the size of those basil leaves, they were so good!)

Prep time: 10 minutes Cook time: 10-12 minutes Serves 4

1 cup fresh green English peas or frozen petite peas
2 tablespoons extra-virgin olive oil
1 cup sliced fresh mushrooms
1 vegetable bouillon cube, crushed
2 cloves garlic, crushed
4 slices cooked ham, cut into small pieces
2 pounds tortellini, preferably tri-color
¾ cup heavy cream or 10 ounces evaporated fat-free milk
½ cup grated Parmesan cheese
Cracked black pepper to taste

Using a colander, rinse the fresh peas under cold water and drain.
Bring a large pot of water to a boil for the tortellini. While the water is
heating, heat the olive oil in a medium-size skillet over medium heat
for 1 minute. Reduce the skillet heat to low; add the peas, mushrooms,
bouillon cube, and garlic. Cook for 8-10 minutes, stirring occasionally.
Add the ham at the last minute. When the pot of water comes to a
boil, add the tortellini; cook according to package directions. Drain the
tortellini and return it to the pot. Over low heat, stir in the cream. Add
the cooked vegetable-and-ham mixture, Parmesan cheese, and black
pepper; mix thoroughly. Serve immediately

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