Last night I tried another Rachael Ray recipe that I'd seen in one of my RR magazines a few months back. But what tempted me to try it was a post I saw on Busy Mamas. This was very good - even Kevin liked it, which I was really surprised by since he always complains when I make anything with tortellini. I'll be keeping this recipe, but will probably add some meat next time and probably some carrots, too.
Peas and Cheese Tortellini
1 pound frozen tortellini
1 cup frozen peas, thawed (I used an entire 1 pound bag of frozen peas)
2 tablespoons butter
5 scallions, white and green parts thinly slice separately (I just used one small white onion)
2 tablespoons flour
1 2/3 cups milk
Salt and pepper
1/3 cup grated parmesan cheese, plus more for sprinkling
In a large saucepan of boiling, salted water, cook the tortellini until al dente; drain.
Meanwhile, add the peas, butter and scallion whites to another large saucepan and cook over medium heat for 2 minutes. (I held off on the peas) Whisk in the flour and cook, stirring, for 1 minute. Gradually whisk in the milk and bring to a boil, stirring constantly. Stir in the scallion greens and season with salt and pepper. (This is when I added my peas since we like them a little crispy and not over-cooked)
Stir the tortellini and 1/3 cup cheese into the sauce. Divide the pasta among 4 serving bowls and sprinkle with more cheese. (I did not sprinkle with more cheese)