Tortellini Alfredo With Roasted Red Peppers And Baby Peas - cooking recipe

Ingredients

1 lb cheese tortellini
1 (12 ounce) jar roasted red peppers, sliced into strips
1 (10 ounce) package frozen baby peas, defrosted
2 cups alfredo sauce (I use Nutcracker Sweet Pie (recipe below))
For sauce
5 tablespoons unsalted butter
2 cups heavy cream
2 cups vegetable stock
3 tablespoons minced garlic
1 tablespoon cornstarch, mixed with
2 tablespoons water
3/4 cup freshly grated parmesan cheese
1 tablespoon minced fresh parsley
salt & freshly ground black pepper, to taste

Preparation

In a large saucepan, melt the butter and add the minced garlic.
Saute until golden brown.
Next add the vegetable stock followed by the heavy cream.
Reduce liquid for six or seven minutes.
Next add the cornstarch and water mixture.
Keep stirring sauce over medium heat until it begins to thicken slightly.
Sauce won't be too thick, but will coat the back of a spoon.
Next add the Parmesan cheese, parsley, and the salt and pepper to taste.
Add red pepper strips, and peas to the warmed sauce.
Boil tortellini according to package directions.
Drain, and toss with sauce, peppers and peas,.
I like to cook pasta in sauce over the heat for 1-2 minutes and then serve.