Tortellini with Shiitakes and Peas

Enjoy this pasta dinner made using mushrooms and sweet peas - ready in just 20 minutes. MORE+ LESS-

By Pillsbury Kitchens

October 20, 2016

(9-oz.) pkg. refrigerated cheese-filled tortellini

1/2

cup fresh shelled peas or frozen sweet peas

tablespoon butter

cup sliced fresh shiitake mushrooms

garlic clove, minced

1/4

cup whipping cream

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1

Cook tortellini as directed on package, adding peas during last 3 to 4 minutes of cooking time. Drain; cover to keep warm.
2

Meanwhile, melt butter in large nonstick skillet over medium-high heat. Add mushrooms and garlic; cook and stir 2 to 4 minutes or until mushrooms are tender. Add cream; bring to a boil. Remove from heat.
3

Add cooked tortellini and peas; stir gently to coat. If desired, sprinkle each serving with shredded fresh Parmesan cheese. If desired, garnish with fresh herbs.

Another kind of mushroom, such as cremini or white button, can be used in place of the shiitake mushrooms.
Spinach or mushroom tortellini can be used in place of the cheese tortellini.
Remove the tough stems of shiitake mushrooms before slicing the mushroom caps. Save the stems for soup stock.
Serve crisp breadsticks and baby greens tossed with balsamic vinaigrette with this tortellini. Serve white wine or iced tea to drink.