"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Creamy Tortellini Recipe

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This recipe for Creamy Tortellini, by , is from The Step by Step Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Babs Peterson
Added: Monday, November 19, 2007


1 (8 oz) pkg tortellini,
2 tsp. unsalted butter,
1 minced garlic clove,
2 tsp. all-purpose flour,
1 c. 1% low-fat milk,
1 c. frozen green peas,
3 T. grated Parmesan cheese,
1 tsp. basil,
1 finely chopped onion

Cook tortellini according to directions on package. Meanwhile, saute onion and garlic together with butter in skillet over medium heat.

Stirring saute constantly, add flour, milk, peas and basil, until thickened slightly, about 3 minutes. Stir in cheese, salt and pepper to taste.

In a large, shallow bowl, toss the tortellini and sauce.




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