Thom’s back in the kitchen! And, that means my taste buds are happy again {not to mention-the poor guy has lost ten + pounds having to eat my dinners over the last two months}. For his first real-thrown-together meal he’s prepared post surgery-he knocked it outta the park. Or, off the stove.
Cheese Tortellini with Garlic Cream Sauce
Gather these ingredients:
3-5 cloves garlic, pressed/minced {amount of cloves depends on your preference}
4 tbsp butter
1 cup vegetable broth
1/2 cup milk
1 cup heavy cream
1/2 tsp dried basil
1/4 tsp white pepper
1/8 tsp nutmeg
2 1/2 tbsp corn starch
1 cup frozen peas
1/4 cup parmesan/romano cheese
1 lb package frozen tortellini
Do this:
Prepare peas according to package instructions, drain and set aside.
In a medium sauce pan, melt butter over medium heat. Add pressed or minced garlic and saute being cautious to not burn the garlic. Pour in vegetable broth, milk, and cream. Add basil, white pepper, and nutmeg. Bring mixture to a boil. Add cornstarch and boil until thickened, about a minute. At this point we turned off the burner while we prepared the frozen tortellini according to the package instructions.
To finish the garlic cream sauce, add the parmesan/romano cheese and stir to combine. Turn the flame back on to reheat slightly. Stir in cooked pasta and toss to coat. Add cooked peas carefully so as to not crush the peas.
Serve with a sprinkle of cayenne if you like a little heat and a side of garlic toast.
