Tortellini With Radicchio and Peas

Tortellini With Radicchio and Peas
José Picayo
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preparation
20
minutes
cooking
20
minutes
Serves 4

Ingredients

1
pound
fresh or frozen cheese tortellini
1
cup
frozen peas
1
small head radicchio, chopped into pieces (about 5 cups)
2
scallions, chopped
3
tablespoons
unsalted butter, cut up
kosher salt and black pepper
grated Parmesan, for serving

Directions

  1. Cook the tortellini according to the package directions, adding the peas during the last minute of cooking. Reserve ¾ cup of the cooking water; drain the tortellini and peas and return them to the pot.
  2. Add the radicchio, scallions, butter, ½ cup of the reserved cooking water, and ½ teaspoon each salt and pepper to the pot and toss to combine. (Add more cooking water as needed to loosen the sauce.) Serve with the Parmesan.
Charlyne Mattox
March 2013

Nutritional Information

  • Per Serving
  • Calories 466
  • Fat 16 g
  • Sat Fat 9 g
  • Cholesterol 65 mg
  • Sodium 813 mg
  • Protein 19 g
  • Carbohydrate 63 g
  • Sugar 7 g
  • Fiber 6 g
  • Iron 3 mg
  • Calcium 192 mg
What does this mean? See Nutrition 101.

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