I’ve been making Creamy Tortellini with Peas for years, as it’s quick, delicious and meatless. The only drawback is that the refrigerated tortellini at the grocery store I shop at (Kroger) can be pricier than I’d like to pay for pasta. But I’ve recently discovered two solutions to this problem: 1) Aldi sells tortellini for about half the cost of Kroger and 2) the frozen tortellini at Kroger is cheaper than the refrigerated kind.
I suppose the third option would be to make your own tortellini. But when you’re trying to whip up a quick meal on your lunch break, making pasta by hand isn’t exactly an option. If you’ve got the time, however, go for it!
Adapted from Kraft’s “Food and Family” magazine; makes about 3 servings
- 1/2 cup chicken broth (I use Simple Truth organic)
- 1/2 cup water
- 9 oz. of cheese tortellini (refrigerated or frozen)
- 3/4 cup frozen peas
- 2 oz. cream cheese
- 1/4 cup cheddar cheese (optional)
- salt & pepper
Pour the broth and water into a saucepan. Bring to a boil on medium-high heat, and add tortellini. Reduce heat to medium-low and simmer until the tortellini is puffy and tender (the actual time will depend on if you use frozen or refrigerated. It should take about 10 minutes, give or take a bit).
While the pasta is cooking, cut the cream cheese into small cubes. Once the pasta is finished, stir in the cream cheese and peas (do not drain the broth mixture) until the cream cheese is melted. Top with the shredded cheddar, and add salt and pepper to taste.
If you’re on the bacon bandwagon, you can top it with warm chunks of bacon as well. But I think the dish is mighty tasty without it!