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Tortellini With Radicchio and Peas

Tortellini With Radicchio and Peas
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Serves 4| Hands-On Time: | Total Time:



  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.
By March, 2013

Nutritional Information

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

Quick Tip

Square baking pan
For an easy oven-baked pasta, put the finished tortellini and radicchio mixture in an 8-inch square baking dish, top with 1 cup shredded Gruyère, and broil until melted and golden, 3 to 5 minutes. 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.