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

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Sunday Pasta Tortellini alla Panna con Piselli 2 640

They say that the shape of tortellini was inspired by Venus’ navel, which was so beautiful that a chef in Emilia-Romagna created the pasta in its image. According to legend, he spied her belly button through the keyhole of a country inn. All he could see through the small hole was her belly button. My, how times have changed. If Venus were alive today,  odds are that her belly button would be pierced and on public display, just below her midriff shirt.  She’d probably have a few tattoos too. Personally, I  remain in the small minority that has been neither pierced nor tattooed. When asked if would he would ever get a tattoo, my brother Philip simply replied: “Would you put a bumper sticker on a Ferrari?”

Inspired by the goddess of love herself, tortellini are delicious in tomato sauce, broth, cream, or really in any sauce. So quit navel gazing, and go make yourself a bowl of tortellini alla panna!

Buon Appetito!

Ed Garrubbo

p.s. Check out our wine pairings to complement this recipe.


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

Total Time: 30 minutes

Serves: 4-6

Sunday Pasta <sup>®</sup><span> Recipe</span>: Tortellini alla Panna con Piselli (Cream and Peas)


2 tablespoons butter
1 cup heavy cream
1/2 cup grated Parmigiano
8 ounces peas, thawed if frozen
Salt to taste
Freshly ground white pepper to taste
1 pound tortellini – I use fresh tortellini with meat, but cheese tortellini is also an option


In a large skillet over medium heat melt butter, add the cream, stirring constantly until the cream is reduced in half. Add the peas to the cream sauce.

Remove from heat and set aside.

Cook the tortellini until al dente (about 1 -2 less than the manufacturer’s directions). Reheat the cream mixture, and use a wire-mesh strainer to remove tortellini from the pot into skillet with cream and peas. Mix in the Parmigiano. Cook for 1 more minute. If the mixture seems too thick, add a tablespoon or two of the pasta water.

Serve immediately. Sprinkle with pepper and additional Parmigiano if desired.




Edwin Garrubbo

Edwin Garrubbo

Ed Garrubbo has been studying, cooking, searching for, and thinking about la cucina italiana for as long as he can remember. He cooks a wide range of Italian dishes, but loves his pasta most. He visits restaurants, cooking schools, markets, and food artisans across Italy, and wherever Italians practice their craft. He is a member of the Accademia Italiana della Cucina, and is a citizen of both the United States and Italy.

5 Responses to Sunday Pasta ® Recipe: Tortellini alla Panna con Piselli (Cream and Peas)

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