I know I’ve declared my love for pasta many times, but let me say it once more – I really love pasta! I bought the totellini with the intention of re-creating a pasta dish at Fazoli’s. I’ve never eaten that dish, but the picture in the ad looked good and involved artichoke hearts and sun-dried tomatoes. Yum. For some reason, I could not find artichoke hearts in Walmart the other day and I forgot to buy sun-dried tomatoes. I did have red peppers and peas though, so I created this instead. A very good combination of flavors in a creamy, cheesy dish.
Here’s what you’ll need:
2 bags frozen tortellini, I used cheese filled
1 red bell pepper, diced
1 onion, diced
1-2 cups of frozen peas
3 cloves garlic, minced
4 Tbs. butter
1/2 cup white wine
1 1/2 – 2 cups half and half
2 cups parmesan cheese
salt and pepper
Start the water for the tortellini. Saute the garlic and onion in olive oil until tender. Toss in the red pepper and peas to cook for a bit. Remove the veggies from the pan.
Put the butter in the hot pan and let it melt. Add the wine. (I used wine I had frozen. It thaws quickly on the counter while you prep the meal.) Let the wine and butter cook together for a minute or two, then add the half & half. Gradually whisk in the parmesan. Season the sauce with salt and pepper and fresh basil. After the tortellini has cooked, drain it and put it back in the large cooking pot. Add the veggies and the sauce and serve.
This make a huge pot of pasta. My family of 6 had it for dinner and we had leftovers for smaller servings for 3 of us the next day. You could easily cut the recipe in half for a smaller family.
You might have noticed the pitiful amount of basil in the picture. I sent my son outside to pick the basil and he came back with four puny leaves. So, I sent him back out for more. He brought me about four more. Next time I’ll be more specific and get a bigger harvest. This time there were 3 people talking to me while I tried to finish up dinner and I was running late. Is dinner time like that at your house too?
I’m showing this recipe off at $5 Dinner’s Grow, Eat, Save link up for peppers.