Creamy Tortellini with Peas

Creamy Tortellini with Peas

1 package fresh spinach tortellini

2 teaspoons unsalted butter

1/2 cup finely chopped onion

1 garlic clove, minced or substitute garlic salt to taste*

2 teaspoons all-purpose flour

½ cup milk

½ cup crème fresh

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.

TIP: I boiled the water using my electric kettle and then poured it over the fresh tortellini to cook it. It worked perfectly and was super quick!

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, crème fresh, and then add the peas and basil. Cook over medium-high heat, stirring constantly, until the mixture simmers and thickens slightly, 2 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.

*If substituting garlic salt, then skip adding the other salt.

This recipe was super easy and QUICK! I served it alongside cumberland sausages, with some salad and crusty garlic bread. It was lush (as some Brits would say!)