Recipe - Pasta With Peas (Tortellini Con Piselli)

1 pack (12 oz.) freshly made or
frozen tortellini or other
small filled pasta such as
raviolini
Salted water
3 cup Freshly shelled peas (about
3 lbs. peas in shells) or
frozen peas petite peas,
thawed
2 tablespoon Butter or margarine
1/8 teaspoon Freshly grated nutmeg
1 One half cup Whipping cream (up to 2)
1 Egg, beaten
1 cup Freshly grated or shredded
Parmesan cheese and grated
nutmeg
Additional grated or
shredded Parmesan cheese
and grated nutmeg

Drop tortellini into a large kettle of rapidly boiling salted water. When
water returns to a boil, cook pasta for 10 minutes, then add fresh peas and
cook for 5 minutes more, until pasta is aldente(if using frozen peas,cook
pasta for 13 minutes,add frozen peas, and cook for 2 minutes more) Drain
peas and pasta. In a wide frying pan over medium heat melt butter. Add
nutmeg and 1 One half half cups of the cream along with peas and pasta.Increase
heat to high and cook until liquid boils all over. remove pan from heat and
stir in egg evenly; mix in the 1 cup cheese. If mixture is a little thick,
add more cream to smooth sauce. Sprinkle with additional cheese and a
little nutmeg. Serve at once. Makes 4 main dish or 6 first course servings.

Posted to FOODWINE Digest 24 Jan 97 by "George D. Magrey Sr."
"papa@mail.snet.net"@snet.net on Jan 23, 1997.