|1 pack||(12 oz.) freshly made or frozen tortellini or other small filled pasta such as raviolini|
|3 cups||Freshly shelled peas (about 3 lbs. peas in shells) or frozen peas petite peas, thawed|
|2 tablespoons||Butter or margarine|
|⅛ teaspoon||Freshly grated nutmeg|
|1½ cup||Whipping cream (up to 2)|
|1 cup||Freshly grated or shredded Parmesan cheese and grated nutmeg|
|Additional grated or shredded Parmesan cheese and grated nutmeg|
Drop tortellini into a large kettle of rapidly boiling salted water. When water returns to a boil, cook pasta for 10 minutes, then add fresh peas and cook for 5 minutes more, until pasta is al-dente(if using frozen peas,cook pasta for 13 minutes,add frozen peas, and cook for 2 minutes more) Drain peas and pasta. In a wide frying pan over medium heat melt butter. Add nutmeg and 1½ half cups of the cream along with peas and pasta.Increase heat to high and cook until liquid boils all over. remove pan from heat and stir in egg evenly; mix in the 1 cup cheese. If mixture is a little thick, add more cream to smooth sauce. Sprinkle with additional cheese and a little nutmeg. Serve at once. Makes 4 main dish or 6 first course servings.
Posted to FOODWINE Digest 24 Jan 97 by "George D. Magrey Sr." <"papa@...> on Jan 23, 1997.
Random recipe of the day