Tortellini Alfredo With Roasted Red Peppers And Baby Peas Recipes

Steps:

• Bring a large pot of salted water to a boil.
• Bring the milk, cream cheese and Parmesan to a simmer in a large saucepan, whisking vigorously until the cream cheese is dissolved and the sauce is thick, about 5 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Stir in the peas, remove from the heat, and stir in the ham.
• Add the pasta to the boiling water and cook according to package directions. Drain the pasta and toss with the sauce. Season with salt and pepper, sprinkle with additional Parmesan, and serve hot.
• Copyright 2016 Television Food Network, G.P. All rights reserved.

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in butter until tender. Add the peas, mushrooms and ham; cook until mushrooms are tender. Stir in cream and pepper; heat through. Stir in the grated Parmesan cheese until melted., Drain tortellini and place in a serving dish; add the sauce and toss to coat. Sprinkle with shredded Parmesan cheese if desired.

Steps:

• In a large pot of boiling salted water, cook tortellini about 2 minutes less than package instructions. Add peas; cook until pasta is al dente and peas are tender, 2 minutes more. Reserving 1 cup pasta water, drain. Set aside pasta and peas.
• Melt butter in pasta pot over medium-low heat. Add garlic; cook until fragrant, about 1 minute. Discard garlic.
• To pasta pot, add pasta and peas, Parmesan, and 3/4 cup reserved pasta water; season with salt and pepper. Toss to coat. Add more pasta water, if necessary, to thin sauce. Serve, topped with additional Parmesan if desired.

Steps:

• Bring a large pot of salted water to a boil.
• Whisk the sour cream, mayonnaise, lemon zest, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Three minutes before the pasta is done, add the peas to the pot. Drain and rinse under cold water to cool. Add to the bowl with the dressing.
• Add the red peppers, onion, and Parmesan to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
• Copyright 2016 Television Food Network, G.P. All rights reserved.

Steps:

• In a large saucepan, melt the butter and add the minced garlic.
• Sauté until golden brown.
• Next add the vegetable stock followed by the heavy cream.
• Reduce liquid for six or seven minutes.
• Next add the cornstarch and water mixture.
• Keep stirring sauce over medium heat until it begins to thicken slightly.
• Sauce won't be too thick, but will coat the back of a spoon.
• Next add the Parmesan cheese, parsley, and the salt and pepper to taste.
• Add red pepper strips, and peas to the warmed sauce.
• Boil tortellini according to package directions.
• Drain, and toss with sauce, peppers and peas,.
• I like to cook pasta in sauce over the heat for 1-2 minutes and then serve.

Steps:

• Sauce -- In a small sauce pan, add the broth, 1 cup of the peas, parsley, onion and garlic; cover and bring to a light boil, cook 1 minute and remove from the heat. Cool a couple of minutes and then puree (until smooth) in a small food processor or blender. Stir in salt and pepper to taste and set off to the side.
• Vegetable Base -- In the same pot you cooked the broth and peas inches Add the remaining peas and peppers and enough water to cover. Bring to a boil and cook about 2 minutes until the peas are heated through and the peppers are tender, but still crisp.
• Drain the peas and peppers, return to the pot and add the pea and broth puree, mix until everything is well heated through. Season with salt and pepper if needed. Remember, this is a very light and healthy dish - but a wonderful sauce.
• Pasta -- As the Pea and Pepper sauce is cooking, cook the pasta according to package directions. Cook until tender, drain and toss with the pea puree.
• Serve -- Just enjoy over the cheesy, creamy pasta. Garnish with fresh grated or shaved parmesan. This is also great topped over a baked potato or even over grilled chicken. Just toss with some angel hair pasta for a very light dinner. The sauce is light and full of flavor. ENJOY!

Steps:

• Add bacon to a large skillet over medium-high heat and cook until crispy, about 5 minutes. Remove from pan and set aside, reserving drippings in the skillet.
• Reduce heat under skillet to low. Add olive oil and garlic to drippings in the skillet. Cook and stir until garlic becomes aromatic, no more than 1 minute. Add mushrooms to skillet and sprinkle with kosher salt. Cook until mushrooms soften and turn brown, 5 to 8 minutes. Add white wine to the skillet and simmer until mushrooms are cooked fully, about 15 minutes.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, for about 4 minutes. Add peas and continue cooking until tortellini float to the top and the filling is hot, 2 to 3 minutes more. Drain and set aside.
• Add Alfredo sauce and black pepper to the skillet with the fully cooked mushrooms and stir completely. Simmer for 10 minutes. Add cooked tortellini and peas to the skillet and stir gently until well coated. Crumble cooked bacon slices on top and serve in bowls.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, 3 to 5 minutes. Drain and return to the pot.
• Mix in peas, ham, cream, and Parmesan cheese and simmer over medium heat until sauce thickens, about 4 minutes. Season with salt and pepper.

Steps:

• Prepare tortellini according to package directions. Meanwhile, place red peppers and garlic in a food processor; cover and process until combined. Add the mayonnaise, vinegar, salt and pepper; cover and process until blended. Transfer to a small bowl. , Drain tortellini; toss with oil. Serve with zucchini strips and red pepper dip.