Three Cheese Tortellini tossed with cremini mushrooms, shaved ham and fresh herbs. Smother in a warm white wine sauce and sprinkle with grated cheese to serve.
|1 Pkg||Olivieri® Tortellini with Three Cheese|
|3 tbsp||(45 mL) Butter|
|2||Cloves garlic, minced|
|1||Small onion, thinly sliced|
|1 Pkg||(8oz) Cremini mushrooms, sliced|
|2 cups||(500 mL) White wine|
|3 tbsp||(45 mL) Cornstarch|
|1 1/2 cups||(375 mL) Half and half cream (10%)|
|1 tbsp||(15 mL) Chopped fresh herbs (thyme, rosemary, parsley)|
|1 tsp||(5 mL) Lemon juice|
|2 Pkg||Schneiders® Black Forest Ham, chopped|
|1 1/2 cups||(375 mL) Frozen peas|
|Salt and pepper|
|1/2 cup||(125 mL) Freshly grated Parmesan cheese|
COOK pasta according to package directions. Drain well and set aside.
HEAT butter in a large skillet over medium-high heat. Add garlic, onions and mushrooms. Cook, stirring occasionally for 6-8 minutes. Pour in wine and bring to a boil. Simmer rapidly for 7-8 minutes or until the wine is reduced by half. Whisk cornstarch into cream and add to sauce. Reduce heat to medium-low and stir in herbs, lemon juice, ham and peas. Add tortellini and cook for 3-4 minutes stirring gently or until sauce has thickened and peas are cooked. Season with salt and pepper. Remove from heat and stir in ¼ cup (60 mL) grated Parmesan cheese. Transfer to a large serving bowl and sprinkle with remaining Parmesan cheese.
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