Sunday Pasta™: Tortellini alla Panna con Piselli (Cream and Peas)

By Edwin Garrubbo
November 18, 2010
Add a comment
How do you rate this?
1 Star2 Stars3 Stars4 Stars5 Stars6 Stars7 Stars8 Stars9 Stars10 Stars
(6 votes, average: 8.50 out of 10)
Loading ... Loading ...

Share This Article

Sunday Pasta Tortellini alla Panna 640

Tortellini alla panna is a rich, decadent pasta dish.  It is always a crowd pleaser when serving to guests.  It is best if made with fresh pasta but if you have about 4 hours and want to begin a “labor of love” you can make your own tortellini from scratch.   Nothing in the world can compare to homemade pasta; however don’t fret the recipe below calls for fresh pasta and you will be surprised at how close it can get to Nonna’s kitchen.

Print
Sunday Pasta: Tortellini alla Panna con Piselli (Cream and Peas)

Total Time: 30 minutes

Yield: 4-6

Ingredients

2 tbsp butter
1 cup heavy cream
1/2 cup parmigiano
1 lb tortellini. (I use fresh tortellini with meat, but cheese tortellini is also an option).
8 oz peas, thawed if frozen

Instructions

Melt butter into a skillet and pour in cream, stirring constantly until the cream is reduced in half. If using frozen peas, defrost them and drain them, and add to the cream. Salt and pepper to taste.

Remove from heat and set aside.

Cook the tortellini until al dente (2 min under package instructions). Meanwhile, start to reheat the cream mixture, then add tortellini into skillet with cream and peas.

And cook for 1-2 minutes. If mixture is too thick, add a tbls or 2 of pasta water.

Check out our About post for a brief history of the dish.

Buon Appetito.

Ed Garrubbo, Editor

Categories: Cheese sauces, Sunday Pasta®
Tags: ,

Leave a comment