Tortellini Alfredo With Roasted Red Peppers And Baby Peas

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 in a large saucepan, melt the butter and add the minced garlic.
• 2 sauté until golden brown.
• 3 next add the vegetable stock followed by the heavy cream.
• 4 reduce liquid for six or seven minutes.
• 5 next add the cornstarch and water mixture.
• 6 keep stirring sauce over medium heat until it begins to thicken slightly.
• 7 sauce wonâ??t be too thick, but will coat the back of a spoon.
• 8 next add the parmesan cheese, parsley, and the salt and pepper to taste.
• 9 add red pepper strips, and peas to the warmed sauce.
• 10 boil tortellini according to package directions.
• 11 drain, and toss with sauce, peppers and peas,.
• 12 i like to cook pasta in sauce over the heat for 1-2 minutes and then serve.