This is a cheese and pasta lovers dish. How can you say no to buttery, cheesy pasta with a sweet pop of spring peas? As an added bonus, it makes the best leftovers. Prepared just like cacio e pepe, this tortellini is just a simple cheese and pepper pasta that is so good. For some variety, you can also mix up the cheeses, using half pecorino and half Parmesan for a delicious combination. I call this my “grab a few things from the grocery store for a quick dinner” idea. In addition, if you like to make your own Homemade Cheese Tortellini (like I do) and have them in the freezer, even better. Creating a creamy sauce without the use of cream is also really easy. Simply mix Parmesan cheese with the tortellini in the pan of butter and shallots, add a little of the pasta cooking water and you have an instant creamy, cheesy sauce. It takes minutes! This dish is made just like cacio e pepe (that uses spaghetti). It is just a simple cheese and pepper pasta that is so good. You can also mix up the cheeses, using half pecorino, half Parmesan for a delicious combination. Peas are the perfect way to add a vegetable to a pasta dish. Plus, you can use fresh spring peas or frozen for when fresh are not in season.
How do I make cheese tortellini?
I have the perfect step by step recipe guide to make my cheese tortellini.
Tortellini Serving suggestion
Optional additions, cooked pancetta (or unsmoked bacon), ham, lemon zest, garlic, chopped tomatoes, spinach.
I use unsalted butter because of the salt content in the cheeses. You can add the peas right from the freezer.
