TORTELLINI ALLA PANNA WITH SPRING PEAS
Servings
4
servingsTotal time
30
minutesTortellini alla Panna with Spring Peas is a big bowlful of classic comfort. Convenient store-bought cheese tortellini meets a savory and creamy sauce that comes together in a snap! Start things off with a sizzle of shallot and a bump of savory flavor from Shallot Extra Virgin Olive Oil and Sariette Blend. Heavy cream bubbles in the mixture that enrobes the tortellini in a rich sauce. Peas brighten up the mixture, making for a side dish (or main dish) that’s sure to please.
Ingredients
1 lb cheese tortellini
2 Tbsp butter
1 shallot, minced
1 tsp Sariette Blend
1/8 tsp freshly grated Nutmeg
1/4 tsp Ground White Pepper
1/2 tsp salt
1 cup heavy cream
1/2 cup parmesan cheese
1 cup fresh or frozen green peas
Instructions
- Cook the tortellini according package directions in heavily salted water. Strain the tortellini and set aside. Save the pasta cooking water. If using fresh green peas, cook them in boiling water for 60 seconds and set aside. If using frozen green peas, defrost them and set aside.
- Heat a saute pan over medium low heat. Add in the butter and Shallot Extra Virgin Olive Oil. Add in the minced shallot and saute until softened and translucent – about 4 mins. Add in the Sariette Blend, Ground White Pepper, Nutmeg and salt. Stir to combine and saute for 30 seconds.
- Add in the cream. Bring to a simmer and add in the parmesan cheese. Lower the heat and stir until the parm is melted. Add in the cooked tortellini and gently fold to coat the pasta. Use splashes of pasta water at this point if the sauce is too thick.
- Add in the peas and fold to heat through. Taste and adjust with salt if needed. Serve immediately.
