Tortellini and Sugar Snap Peas with Alfredo Sauce
Tortellini and Sugar Snap Peas with Alfredo Sauce
Tortellini are stuffed pasta squares (filled with meat, cheese, vegetables, or a combination of these ingredients) folded and formed into rings. I recommend using fresh tortellini, because it’s plumper and more filling, and it cooks faster. Find fresh pasta in the supermarket refrigerator cases near the cheese products. Add a salad of mixed greens and a vinaigrette dressing to round out this meal.
Ingrediënten
- 1 tablespoon salt
- 2 packages 9 ounces each cheese-filled tortellini
- 4 cups sugar snap peas 8 to 9 ounces, well rinsed
- 1 cup half-and-half
- ¼ cup butter
- ¼ cup grated Parmesan cheese
- 2 tablespoons minced fresh chives
- ¼ teaspoon pepper
Instructies
- Bring a large pot of water to a boil.
- Add the salt.
- Add the tortellini and sugar snap peas.
- Cook 5 minutes or until the tortellini are tender and float.
- Drain the tortellini and sugar snap peas well and return them to the pot.
- Add the half-and-half, butter, cheese, chives, and pepper.
- Cook over medium heat for 3 to 5 minutes or until the half-and-half thickens slightly and coats the tortellini.
- Speed It Up!
- Substitute 1 1/2 cups of Alfredo sauce for the half-and-half, butter, and cheese.
- You can find refrigerated Alfredo sauce near the fresh pasta.
- You can also use a jar of Alfredo sauce.
- Include the fresh chives for color and flavor.
