Ingredients:

• 9 oz – cheese-filled tortellini
• 1/2 cup – fresh shelled peas or frozen sweet peas
• 1 tbsp – Butter
• 1 cup – fresh sh
• take Mushrooms
• 1 – Garlic clove, minced
• 1/4 cup – whipping Cream
• 4 tbsps – grated parmesan

Method:

1. Cook tortellini as directed on the packet, adding peas during the last 3 to 4 mins of cooking time.
2. Drain and cover to keep warm.
3. Meanwhile, melt butter in large non-stick skillet over medium-high heat.
4. Add mushrooms and garlic. Cook and stir 2 to 4 mins or until mushrooms are tender.
5. Add cream and bring to a boil. Remove from heat.
6. Add cooked tortellini and peas; stir gently to coat.
7. If desired, sprinkle each serving with shredded fresh parmesan cheese or fresh herbs.

Recipe courtesy of Purvi Desai