Recipe: Creamy Blue Cheese Tortellini (using baby peas and cream cheese)

CREAMY BLUE CHEESE TORTELLINI
"To make a lower calorie version of this very rich sauce, use low fat cream cheese and substitute fat free evaporated milk in place of the whipping cream."



1 tablespoon butter OR margarine
1/4 cup minced green onion
2 tablespoons minced red bell pepper
1 cup frozen baby peas
1 (3 ounce) package cream cheese
1 cup heavy (whipping) cream
1/4 cup crumbled blue cheese
1 1/2 teaspoons Spice Islands Italian Herb Seasoning
1 teaspoon Spice Islands Parsley
1/2 teaspoon Spice Islands Garlic Powder
1/2 teaspoon ground white pepper
1/2 teaspoon salt
1 (19 ounce) bag frozen cheese tortellini, cooked according to package directions
1/2 cup coarsely chopped and toasted walnuts (optional)

Heat butter in large skillet over medium heat. Saute onion and red pepper until tender, about 2 to 3 minutes.

Stir in peas and cream cheese, stirring until cheese is melted.

Add heavy cream, blue cheese, Italian herb seasoning, parsley, garlic powder, white pepper and salt; stir just until cheese is melted and mixture is thoroughly heated (do not allow mixture to boil).

Toss the cheese sauce with cooked tortellini. Place in serving bowl. Sprinkle with walnuts, if desired. Serve immediately.

Makes 4-6 servings
Source: Spice Islands, ACH Food Companies, Inc.