2 Tablespoons Butter
1 Cup Heavy Cream
½ Cup Parmigiano
1 lb Tortellini
8 Oz Peas, thawed if frozen
Melt butter into a skillet and pour in cream, stirring constantly until the cream is reduced in half. If using frozen peas, defrost , drain and add to cream. Salt and pepper to taste.
Remove from heat and set aside.
Cook tortellini until al dente. Meanwhile, start to reheat the cream mixture, then add the tortellini to skillet with cream and peas.
Cook for 1-2 minutes. If mixture is too thick, add a tablespoon or two of water.