Tortellini With Pumpkin Sauce And Peas Food

TORTELLINI WITH CREAM CHEESE ALFREDO AND PEAS

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.
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TORTELLINI WITH PUMPKIN ALFREDO SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
• Meanwhile, heat the butter in a skillet over medium-high heat. Add the shallot and cook, stirring, until slightly soft, about 2 minutes. Add the pumpkin and nutmeg and cook, stirring, 1 minute. Stir in the cream and bring to a low boil. Reduce the heat to medium low; simmer, stirring, until slightly thickened, about 5 minutes. Stir in the cheese and cook until thick, about 1 more minute. Season with salt and pepper.
• Add the tortellini to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed. Divide among bowls and top with more cheese and parsley.

TORTELLINI AI FORMAGGI WITH PROSCIUTTO AND PEAS

Steps:

• Cook tortellini according to package directions.
• Melt butter in skillet and cook garlic for 1 minute.
• Add Prosciutto and cook for 2 minutes.
• Add heavy cream and bring to a simmer.
• Add nutmeg and simmer until cream is thickened and reduced by half.
• Stir in 1/4 cup Parmesan and peas.
• Stir in reserved cooking liquid and tortellini and toss to coat.
• Season to taste with salt and freshly ground black pepper.
• Serve and enjoy!

TORTELLINI WITH PEAS AND PROSCIUTTO

Steps:

• Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs.
• Meanwhile, heat a large skillet over medium heat. Add the olive oil and prosciutto and cook until crisp, 3 to 4 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 1 minute. Ladle in about 1 cup of the pasta cooking water and simmer until reduced by about half, 3 to 4 minutes. Add the cream and simmer until slightly thickened, 2 to 3 minutes.
• About 2 minutes before the tortellini are done, add the peas to the boiling water and cook until just tender. Drain the tortellini and peas and add to the skillet, tossing to coat with the sauce. Stir in the parsley. Sprinkle with the parmesan cheese.

TORTELLINI WITH PUMPKIN SAUCE AND PEAS

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, 6 to 8 minutes. Drain and transfer to a serving bowl.
• Heat butter in a saucepan over medium heat; add garlic and cook until fragrant, about 3 minutes. Add pumpkin, evaporated milk, and chicken broth; bring to a boil. Lower heat and simmer, stirring occasionally, for 10 minutes. Stir Parmesan cheese and black pepper into pumpkin sauce.
• Place peas in a microwave-safe bowl; heat in microwave into warmed through, 1 to 2 minutes.
• Pour pumpkin sauce over pasta and top with peas.

TORTELLINI WITH PUMPKIN SAGE BUTTER

Steps:

• Place butter and sage leaves (or ground sage) in a sauté pan over medium high heat and cook until butter just turns golden brown.
• Add the pumpkin pie filling, cinnamon, nutmeg, brown sugar and remove from heat.
• Whisk gently until combined.
• Add salt and pepper to taste.
• Cook tortellini in boiling salted water according to package directions, drain, and toss into sauté pan with warm sauce.
• Place pasta and sauce over medium heat and toss until well coated.
• Remove from heat, toss with Parmesan cheese and serve.

TORTELLINI WITH CREAMY PUMPKIN SAUCE

Steps:

• Place a large pot of salted water over high heat to boil. When water is boiling, drop tortellini and cook according to package directions. Drain cooked tortellini and reserve.
• Melt the butter, add the onion and garlic, and season with salt and pepper. Sauté until the onions soften.
• Stir in flour and cook about a minute. Whisk in the milk and cook until the liquid comes up to a bubble and the sauce thickens, 2-3 minutes.
• Stir in the nutmeg and pumpkin. Season with salt and pepper and simmer until thickened, about 1 minute. I found I needed quite a bit of salt.
• Toss the tortellini with the pumpkin sauce and transfer to a casserole dish. Cover with cheese and broil until cheese is browned.

TORTELLINI WITH PARMESAN CREAM SAUCE

Steps:

• Cook tortellini according to box directions. While it cooks, be sure to assemble all the other ingredients to be at your fingertips for when the directions begin to move quickly.
• Melt butter in large pan over medium heat.
• Add cooked tortellini. Stir gently until coated with butter.
• Add cream and prosciutto ham, combining gently. Cook until mixture thickens slightly, about 5 to 8 minutes.
• Add peas, cheese, and generously pepper (to taste). Turn over several times, allowing cheese to melt before serving.

TORTELLINI WITH PEAS

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.

CHEESE TORTELLINI WITH PROSCIUTTO AND PEAS

Steps:

• Cook tortellini according to package directions. Melt butter in skillet and cook garlic for 1 minute. Add Prosciutto and cook for 2 minutes. Add heavy cream and bring to a simmer. Cook until cream is reduced by half. Stir in 1/4 cup Parmesan and peas. Stir in reserved cooking liquid and tortellini and toss to coat.

TORTELLINI WITH PUMPKIN SAUCE AND PEAS

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, 6 to 8 minutes. Drain and transfer to a serving bowl.
• Heat butter in a saucepan over medium heat; add garlic and cook until fragrant, about 3 minutes. Add pumpkin, evaporated milk, and chicken broth; bring to a boil. Lower heat and simmer, stirring occasionally, for 10 minutes. Stir Parmesan cheese and black pepper into pumpkin sauce.
• Place peas in a microwave-safe bowl; heat in microwave into warmed through, 1 to 2 minutes.
• Pour pumpkin sauce over pasta and top with peas.

TORTELLINI WITH PUMPKIN SAUCE AND PEAS

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, 6 to 8 minutes. Drain and transfer to a serving bowl.
• Heat butter in a saucepan over medium heat; add garlic and cook until fragrant, about 3 minutes. Add pumpkin, evaporated milk, and chicken broth; bring to a boil. Lower heat and simmer, stirring occasionally, for 10 minutes. Stir Parmesan cheese and black pepper into pumpkin sauce.
• Place peas in a microwave-safe bowl; heat in microwave into warmed through, 1 to 2 minutes.
• Pour pumpkin sauce over pasta and top with peas.

TORTELLINI WITH PUMPKIN SAUCE AND PEAS

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, 6 to 8 minutes. Drain and transfer to a serving bowl.
• Heat butter in a saucepan over medium heat; add garlic and cook until fragrant, about 3 minutes. Add pumpkin, evaporated milk, and chicken broth; bring to a boil. Lower heat and simmer, stirring occasionally, for 10 minutes. Stir Parmesan cheese and black pepper into pumpkin sauce.
• Place peas in a microwave-safe bowl; heat in microwave into warmed through, 1 to 2 minutes.
• Pour pumpkin sauce over pasta and top with peas.

TORTELLINI WITH PUMPKIN SAUCE AND PEAS

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, 6 to 8 minutes. Drain and transfer to a serving bowl.
• Heat butter in a saucepan over medium heat; add garlic and cook until fragrant, about 3 minutes. Add pumpkin, evaporated milk, and chicken broth; bring to a boil. Lower heat and simmer, stirring occasionally, for 10 minutes. Stir Parmesan cheese and black pepper into pumpkin sauce.
• Place peas in a microwave-safe bowl; heat in microwave into warmed through, 1 to 2 minutes.
• Pour pumpkin sauce over pasta and top with peas.