Prep Time:15 minutes
Cook Time:25 minutes
Makes:4 to 6 servings

A rich and creamy cheese sauce transforms a bag of frozen tortellini into company fare!

Creamy Blue Cheese Tortellini

INGREDIENTS

1  tablespoon butter OR margarine
1/4 cup minced green onion
2  tablespoons minced red bell pepper
1 cup frozen baby peas
1 package (3-ounces) cream cheese
1 cup whipping cream
1/4 cup crumbled blue cheese
1-1/2 teaspoons Durkee® Italian Seasoning
1 teaspoon Durkee® Parsley Flakes
1/2  teaspoon Durkee® Garlic Powder
1/2 teaspoon Durkee® Ground White Pepper
1/2 teaspoon salt
1 bag (19-ounces) frozen cheese tortellini, cooked according to package directions
1/2 cup coarsely chopped and toasted walnuts, optional

DIRECTIONS

Heat butter in large skillet over medium heat. Sauté onion and red pepper until tender, about 2 to 3 minutes. Stir in peas and cream cheese, stirring until cheese is melted. Add 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 with cooked tortellini. Place in serving bowl. Sprinkle with walnuts, if desired. Serve immediately.

Note: To make a lower calorie version of this very rich sauce, use low fat cream cheese and substitute skim evaporated milk in place of the whipping cream.
1-800-247-5251
Prep Time:15 minutes
Cook Time:25 minutes
Makes:4 to 6 servings

A rich and creamy cheese sauce transforms a bag of frozen tortellini into company fare!

Creamy Blue Cheese Tortellini

INGREDIENTS

1  tablespoon butter OR margarine
1/4 cup minced green onion
2  tablespoons minced red bell pepper
1 cup frozen baby peas
1 package (3-ounces) cream cheese
1 cup whipping cream
1/4 cup crumbled blue cheese
1-1/2 teaspoons Durkee® Italian Seasoning
1 teaspoon Durkee® Parsley Flakes
1/2  teaspoon Durkee® Garlic Powder
1/2 teaspoon Durkee® Ground White Pepper
1/2 teaspoon salt
1 bag (19-ounces) frozen cheese tortellini, cooked according to package directions
1/2 cup coarsely chopped and toasted walnuts, optional

DIRECTIONS

Heat butter in large skillet over medium heat. Sauté onion and red pepper until tender, about 2 to 3 minutes. Stir in peas and cream cheese, stirring until cheese is melted. Add 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 with cooked tortellini. Place in serving bowl. Sprinkle with walnuts, if desired. Serve immediately.

Note: To make a lower calorie version of this very rich sauce, use low fat cream cheese and substitute skim evaporated milk in place of the whipping cream.