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Make just enough of this recipe. Use the portion planning tool to calculate exactly how much of each ingredient you’ll need.Combine ½ cream and butter in a sauté pan. Bring to a simmer, reduce by 1/4th and remove from heatAt the same time drop the tortellini into boiling water. Return to a full boil and then drain the tortellini. The noodles must be slightly undercooked because they will cook further in the cream mixturePlace the cooked noodles in the pan with the hot cream and butter mixture. Over low heat, toss the noodles with a fork until they are well coated. Add the remaining cream, cheese, toss in frozen peas and add lemon juice. Mix well and season to taste. Plate immediately