Tortellini Alfredo With Roasted Red Peppers and Baby Peas

This is a fun pasta dish using my recipe for All-Purpose Alfredo Sauce-#98926 as the base. You can easily substitute your favorite jarred alfredo suace if you are pressed for time

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  lb  cheese tortellini
• 1 (12 ounce) jar  roasted red peppers, sliced into strips
• 1 (10 ounce) package frozen baby peas, defrosted
• 2  cups alfredo sauce (I use Nutcracker Sweet Pie (recipe below))

• For sauce

• 5  tablespoons unsalted butter
• 2  cups heavy cream
• 2  cups  vegetable stock
• 3  tablespoons  minced garlic
• 1  tablespoon cornstarch, mixed with
• 2  tablespoons water
• 3⁄4 cup  freshly grated parmesan cheese
• 1  tablespoon  minced fresh parsley
•  salt & freshly ground black pepper, to taste

Directions

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