From Every Day with Rachael Ray
May 2008
4 SERVINGS
Prep Time: 10 min
Cook Time: 15 min
1 pound frozen cheese tortellini (or fresh tortellini from the refrigerated section)
1 cup frozen peas, thawed
2 tablespoons butter
5 scallions, white and green parts thinly sliced separately
2 tablespoons flour
1 2/3 cups milk
Salt and pepper
1/3 cup grated parmesan cheese, plus more for sprinkling
Directions:
1. In a large saucepan of boiling, salted water, cook the tortellini until al dente; drain.
2. Meanwhile, add the peas, butter and scallion whites to another large saucepan and cook over medium heat for 2 minutes. Whisk in the flour and cook, stirring, for 1 minute. Gradually whisk in the milk and bring to a boil, stirring constantly. Stir in the scallion greens and season with salt and pepper.
3. Stir the tortellini and 1/3 cup cheese into the sauce. Divide the pasta among 4 serving bowls and Easy does it sprinkle with more cheese.
For those of you who don't like peas, you could probably substitute canned mushrooms instead.
This was SO good!
