Peas and Cheese Tortellini

I got this recipe from Rachael Ray’s magazine. I was going to serve a salad with it, but it and the bread were enough. I think next time I will get a different tortellini (store only had one brand), but all in all, this was really good. I used Silk soy milk instead of regular milk, and it turned out fine. I was able to have this and garlic bread ready within 20 minutes. I will def. make this one again.

rating: 7

Peas and Cheese Tortellini
( Everyday with Rachael Ray)


1 pound frozen cheese tortellini
1 cup frozen peas, thawed
2 tbsp butter
5 scallions, white and green parts thinly sliced separately
2 tbs flour
1 2/3 cup milk
salt and pepper
1/2 cup grated Parmesan cheese, plus more for sprinkling


1. In a large saucepan of boiling, salted water, cook the tortellini until al dente; drain.
2. Meanwhile, add the peas, butter and scallion whites to another large saucepan and cook over medium heat for 2 minutes. Whisk in the flour and cook, stirring, for 1 minute. Gradually whisk in the milk and bring to a boil, stirring constantly. Stir in the scallion greens and season with salt and pepper.
3. Stir the tortellini and 1/3 cup cheese into the sauce. Divide the pasta among 4 serving bowls and sprinkle with more cheese.

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