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Tuesday, July 3, 2007

Porcini Mushroom Tortelloni w/ Peas

When you don't go to the grocery store, it's sometimes hard to come up with something for dinner. Ol' Mother Hubbard went to the cupboard and found them almost completely bare, kind of the Brittany Spears of kitchen cabinets. There was a package of that dried Barilla Porcini Mushroom Tortelloni. I thought "Aha, what do I have on hand to make a sauce for these?" After looking at the package I thought I could come up with some semblance of the recipe they presented. I did not have 1 cup of half & half, I did however have a 1/2 cup of heavy cream and some skim milk, so together they made something like a half & half of a half. The package also called for prosciutto, which would have been good , but I was out. Anyway, to make a long story longer, the sauce turned really good and tasty and would work with any pasta. This is my adaptation of the package recipe.
Porcini Mushroom Tortelloni w/Peas
1 8 oz. bag Barilla Porcini Mushroom Tortelloni
2 Tbsp. butter
4 oz. button mushrooms, coarsely chopped
2 cloves garlic, minced (1 if large)
1 cup half & half
1 cup frozen peas, thawed
2/3 cup freshly grated Parmesan cheese
pinch of red pepper flakes
salt and pepper to taste
Cook pasta according to package. Meanwhile, melt butter in large skillet. Add mushrooms and cook until browned, about 5 minutes. Add garlic and cook for 30 seconds. Add half & half and peas and bring to a boil. Reduce heat to medium and simmer for 7 minutes, stirring occasionally. Add cheese and seasonings and stir to combine. Add drained pasta and serve.

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