Tortellini Alfredo With Roasted Red Peppers And Baby Peas Recipes

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TORTELLINI ALFREDO WITH ROASTED RED PEPPERS AND BABY PEAS



Tortellini Alfredo With Roasted Red Peppers and Baby Peas image

This is a fun pasta dish using my recipe for All-Purpose Alfredo Sauce-#98926 as the base. You can easily substitute your favorite jarred alfredo suace if you are pressed for time

Provided by Kozmic Blues

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb cheese tortellini
1 (12 ounce) jar roasted red peppers, sliced into strips
1 (10 ounce) package frozen baby peas, defrosted
2 cups alfredo sauce (I use Nutcracker Sweet Pie (recipe below))
5 tablespoons unsalted butter
2 cups heavy cream
2 cups vegetable stock
3 tablespoons minced garlic
1 tablespoon cornstarch, mixed with
2 tablespoons water
3/4 cup freshly grated parmesan cheese
1 tablespoon minced fresh parsley
salt & freshly ground black pepper, to taste

Steps:

  • In a large saucepan, melt the butter and add the minced garlic.
  • Sauté until golden brown.
  • Next add the vegetable stock followed by the heavy cream.
  • Reduce liquid for six or seven minutes.
  • Next add the cornstarch and water mixture.
  • Keep stirring sauce over medium heat until it begins to thicken slightly.
  • Sauce won't be too thick, but will coat the back of a spoon.
  • Next add the Parmesan cheese, parsley, and the salt and pepper to taste.
  • Add red pepper strips, and peas to the warmed sauce.
  • Boil tortellini according to package directions.
  • Drain, and toss with sauce, peppers and peas,.
  • I like to cook pasta in sauce over the heat for 1-2 minutes and then serve.

Nutrition Facts : Calories 1061.3, Fat 72.6, SaturatedFat 44, Cholesterol 265.4, Sodium 1894.5, Carbohydrate 75.7, Fiber 7.2, Sugar 5.8, Protein 30.4

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