| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | pk | (12 oz.) freshly made or frozen tortellini or other small filled pasta such as raviolini |
| Salted water | ||
| 3 | c | Freshly shelled peas (about 3 lbs. peas in shells) or frozen peas petite peas, thawed |
| 2 | tb | Butter or margarine |
| 1/8 | ts | Freshly grated nutmeg |
| 1 1/2 | c | Whipping cream (up to 2) |
| 1 | Egg, beaten | |
| 1 | c | Freshly grated or shredded Parmesan cheese and grated nutmeg |
| Additional grated or shredded Parmesan cheese and grated nutmeg |
INSTRUCTIONS
Drop tortellini into a large kettle of rapidly boiling salted water. When water returns to a boil, cook pasta for 10 minutes, then add fresh peas and cook for 5 minutes more, until pasta is al-dente(if using frozen peas,cook pasta for 13 minutes,add frozen peas, and cook for 2 minutes more) Drain peas and pasta. In a wide frying pan over medium heat melt butter. Add nutmeg and 1 1/2 half cups of the cream along with peas and pasta.Increase heat to high and cook until liquid boils all over. remove pan from heat and stir in egg evenly; mix in the 1 cup cheese. If mixture is a little thick, add more cream to smooth sauce. Sprinkle with additional cheese and a little nutmeg. Serve at once. Makes 4 main dish or 6 first course servings. Posted to FOODWINE Digest 24 Jan 97 by "George D. Magrey Sr." <"papa@mail.snet.net"@snet.net> on Jan 23, 1997.
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