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My Italian Kitchen
by Janet Zappala
I make this dish when I'm short on time but still want a really satisfying meal. It's easy and delicious. Serve with a salad, and dinner is done!
Prep Time: 10 minutes
Cook Time: 10-12 minutes
• 1 cup fresh green English peas or frozen petite peas
• 2 tablespoons extra-virgin olive oil
• 1 cup sliced fresh mushrooms
• 1 vegetable bouillon cube, crushed
• 2 cloves garlic, crushed
• 4 slices cooked ham, cut into small pieces
• 2 pounds tortellini, preferably tri-color
• 3/4 cup heavy cream or 10 ounces evaporated fat-free milk
• 1/2 cup grated Parmesan cheese
• Cracked black pepper to taste
Using a colander, rinse the fresh peas under cold water and drain. Bring a large pot of water to a boil for the tortellini.
While the water is heating, heat the olive oil in a medium-size skillet over medium heat for 1 minute. Reduce the skillet heat to low; add the peas, mushrooms, bouillon cube, and garlic. Cook for 8-10 minutes, stirring occasionally. Add the ham at the last minute.
When the pot of water comes to a boil, add the tortellini; cook according to package directions. Drain the tortellini and return it to the pot. Over low heat, stir in the cream. Add the cooked vegetable-and-ham mixture, Parmesan cheese, and black pepper; mix thoroughly. Serve immediately.
TIP: This recipe works best with fresh or frozen peas, which retain their flavor longer and are lower in sodium than canned peas. When available, fresh English peas are perfect in this dish.
Green peas are bursting with flavor and nutrients, especially fiber and protein. They also contain nutrients that help maintain bone health.
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