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Tortellini: Tortellini with Shiitakes & Peas

Source of Recipe

Pillsbury


List of Ingredients

9 ounces refrigerated cheese filled tortellini
1/2 cup fresh shelled peas (or frozen sweet peas)
1 tablespoon butter
1 cup sliced fresh shiitake mushrooms
1 clove garlic, minced
1/4 cup whipping cream


Recipe

Cook tortellini as directed on package, adding peas during last 3-4 minutes of cooking time. Drain and cover to keep warm. Meanwhile, melt butter in large nonstick skillet over medium high heat. Add mushrooms and garlic; cook and stir 2-4 minutes or until mushrooms are tender. Add cream; bring to a boil and remove from heat. Add cooked pasta and peas, stirring gently to coat. If desired, sprinkle each serving with shredded fresh Parmesan and herbs. Serves 2.