Tortellini con Panna e Piselli
Equipment
- Equipment Needed
- Large pot
- Colander
- Large skillet or saucepan
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- Ingredients
- Pasta:
- 12 ounces of tortellini fresh or frozen
- Sauce:
- 2 tablespoons of olive oil
- 1 small onion finely chopped
- 2 cloves of garlic minced
- 1 cup of heavy cream
- 1 cup of frozen peas thawed
- Salt and pepper to taste
- 1/2 cup of grated Parmesan cheese
- Fresh parsley chopped (for garnish)
- Variations
- Add Protein: For a heartier meal you can add cooked chicken, ham, or shrimp to the dish.
- Vegetarian Option: Use vegetable broth instead of chicken broth and ensure your tortellini is cheese-filled for a vegetarian-friendly meal.
- Lower Fat Version: Substitute heavy cream with half-and-half or use a plant-based cream for a lighter sauce.
- Gluten-Free: Use gluten-free tortellini to make this dish suitable for those with gluten sensitivities.
- Tips
- Don’t Overcook the Pasta: Follow the package instructions for cooking the tortellini to ensure they remain al dente.
- Customize the Sauce: Feel free to add herbs like thyme or basil for extra flavor.
- Save Pasta Water: Reserve a cup of pasta cooking water to adjust the sauce consistency if needed.
Instructions
- Instructions
- Step 1: Cook the Tortellini
- Bring a large pot of salted water to a boil.
- Add the tortellini and cook according to the package instructions (usually about 3-5 minutes for fresh or 5-7 minutes for frozen).
- Once cooked, drain the tortellini in a colander and set aside.
- Step 2: Prepare the Sauce
- In a large skillet or saucepan, heat the olive oil over medium heat.
- Add the chopped onion and sauté for 2-3 minutes until it becomes translucent.
- Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Step 3: Create the Creamy Mixture
- Pour in the heavy cream and bring it to a gentle simmer, stirring frequently.
- Add the thawed peas and season with salt and pepper to taste.
- Let the mixture cook for about 3-4 minutes until it thickens slightly.
- Step 4: Combine and Serve
- Gently fold the cooked tortellini into the creamy sauce, making sure they are well-coated.
- Stir in the grated Parmesan cheese until melted and incorporated.
- If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
- Step 5: Garnish and Enjoy
- Serve hot, garnished with fresh parsley and additional Parmesan cheese if desired.
- Enjoy your homemade Tortellini con Panna e Piselli.
