Tortellini alla Panna Recipe

• portions: 4 servings
• temps actif: 5 minutes
• temps total: 15 minutes

Ingrédients

1 lb fresh or frozen cheese tortellini pasta (or tortellini of choice)

1 cup fresh or frozen petite peas

1 tablespoon olive oil

2 cloves garlic (minced)

1 ½ cups heavy cream

1 ½ cups Parmigiano cheese (parmesan cheese, plus more for topping)

1 teaspoon freshly ground nutmeg

Salt and Pepper to taste

Instructions

Bring a large pot of salted water to a boil (4 quarts of water and 2 tablespoons of salt).

Once the water is boiling add tortellini and peas. Cook according to al-dente package directions. Follow this guide to know when they are done cooking.

While pasta and peas cook prepare the easy cream sauce.

Place a pan over medium heat, and add extra virgin olive oil (you can substitute it with butter if you prefer). Add garlic and cook until fragrant about 30 seconds.

Add heavy cream and stir. When bubbles form reduce the heat to low and add nutmeg and a bit of pepper. Stir again.

Cook for about 2 minutes until the sauce has slightly reduced, it should be still liquid. Add 1 cup of Parmigiano and stir to combine. Turn the heat off.

Once tortellini and peas are ready, reserve a 1/2 cup of their cooking liquid. Drain the tortellini and add to the pan with the cream sauce. If the sauce looks dry add a bit of the reserved pasta cooking water.

Turn on the heat to low and toss everything in the pan until the sauce has coated the tortellini, for 1 minute.

Remove the pan from the heat and add the remaining Parmigiano cheese, stir until the tortellini are well covered with the creamy sauce. Serve hot and top with a sprinkle of extra cheese.

Nutrition

• Calories: 868 kcal
• Lipides Totaux: 55 g
• Lipides Saturés: 30 g
• Lipides Insaturés: 16 g
• Cholestérol: 169 mg
• Sodium: 1119 mg
• Glucides Totaux: 59 g
• Fibres Diététiques: 7 g
• Sucres Totaux: 8 g
• Protéines: 35 g