| 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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