Tortellini with Artichokes, Mushrooms & Peas
Inspired by Cicero’s Restaurant
1 lb. frozen meat tortellini
¼ c. (½ stick) butter
2 cloves garlic, minced
½ c. chopped artichoke hearts
½ c. sliced mushrooms
¼ c. frozen green peas
1 c. whole milk
1 c. heavy cream
1 c. grated Parmesan cheese
Freshly ground black pepper
Parsley (for garnish)
Cook tortellini according to package instructions. Drain and set aside.
Melt butter in a large skillet over medium-high heat. Add garlic and sauté for about
1 minute until fragrant. Stir in artichoke hearts, mushrooms, peas, whole
milk, and heavy cream. Stir to combine and bring the mixture to a boil.
Add Parmesan cheese and mix well until the sauce is smooth. Stir
in the cooked tortellini, ensuring it’s well coated with the creamy sauce.
Season to taste with salt (if needed) and a few grinds of freshly ground black
pepper.
Pour the tortellini onto serving plates, garnish with parsley,
and serve immediately.
Serves: 2 amply, or 3 less generously.
This dish pairs beautifully with a crisp Chardonnay, just like they recommended at Cicero’s. The wine’s buttery notes complement the creamy sauce perfectly.
4 comments:
Well it certainly looks restaurant quality!! I thank you for this recipe - I love every single ingredient!
Looks perfect!
This looks like the perfect meal in one dish. I love tortellini!
Looks so yummy.
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