Try this Pasta with Peas (Tortellini Con Piselli) recipe, or contribute your own.
Suggest a better descriptionDrop tortellini into a large kettle of rapidly boiling salted water. When water returns to a boil, cook pasta for 10 minutes, then add fresh peas and cook for 5 minutes more, until pasta is al-dente(if using frozen peas,cook pasta for 13 minutes,add frozen peas, and cook for 2 minutes more) Drain peas and pasta. In a wide frying pan over medium heat melt butter. Add nutmeg and 1 1/2 half cups of the cream along with peas and pasta.Increase heat to high and cook until liquid boils all over. remove pan from heat and stir in egg evenly; mix in the 1 cup cheese. If mixture is a little thick, add more cream to smooth sauce. Sprinkle with additional cheese and a little nutmeg. Serve at once. Makes 4 main dish or 6 first course servings. Posted to FOODWINE Digest 24 Jan 97 by "George D. Magrey Sr." <"papa@mail.snet.net"@snet.net> on Jan 23, 1997.
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Serving Size: 1 Serving (106g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 475 | ||
Calories from Fat: 452 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 50.3g | 67 % | |
Saturated Fat 16.7g | 83 % | |
Monounsaturated Fat 19.7g | ||
Polyunsanturated Fat 10.9g | ||
Cholesterol 260.8mg | 80 % | |
Sodium 85.7mg | 3 % | |
Potassium 88.7mg | 2 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.8g | ||
Protein 6.8g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 475
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