Tortellinis aux petits pois et au poivre

Ingrédients

• 8 tablespoons unsalted butter (see note)
• 1/2 cup/60 grams large shallot (chopped )
• 1 cup (60 grams) Parmesan cheese, grated
• 1 1/2 cups (195 grams) fresh or frozen peas see note
• 6 cups (510 grams/18 ounces) cheese tortellini
• 1/2 teaspoon ground black pepper
• Chopped parsley for garnish

Préparation

1. 1

   To a large, high-sided pan pan add the butter over medium heat. When bubbly add the shallot. Cook until softened, make sure the butter doesn’t brown.

2. 2

   When the water is boiling, add the tortellini and cook until they float to the top. If using store bought, cook according to package directions.

3. 3

   When the tortellini is done, use a slotted spoon to transfer straight into the butter and shallots.

4. 4

   Use a cup to reserve some of the pasta cooking water.

5. 5

   Add the Parmesan, pepper and peas. Stir well to create a creamy sauce by mixing the cheese with the butter adding a little water to make it to your liking. Turn off the heat and serve immediately with chopped parsley.