Here I started with our recipe for Tortellini with Peas and Parmesan and simply added some sauteed mushrooms.
The result was delightful, as the mushrooms add an earthy dimension that deliciously complements the fresh-tasting peas and the rich, cheese-filled pasta.
1 pound frozen cheese tortellini
2 tablespoons extra virgin olive oil
1 clove garlic, peeled and halved
1 1/2 cups fresh white or brown (crimini) mushrooms, or a combination, sliced
2/3 cup frozen peas, thawed
Salt and freshly ground black pepper to taste
1 tablespoon shredded Parmesan cheese, plus additional for serving as desired
Boil the tortellini in salted water according to the package directions. Drain.
Meanwhile, in a large skillet, heat the olive oil over medium to medium-low heat. Add the garlic, and saute for a minute or two, just until the aroma starts to emerge. Do not let the garlic burn. Remove the garlic from the pan and discard it.
Add the mushrooms to the oil, along with salt and pepper to taste. Saute over medium to medium-high heat for 3-5 minutes, until the mushrooms are lightly golden.
Add the tortellini and peas to the skillet, and saute over medium heat for a minute or two to combine all the flavors.
Stir in the 1 tablespoon of Parmesan.
Serve with additional Parmesan for topping as desired.
-- 4 servings