Radicchio and Pea Tortellini
I saw this recipe as I was reading through a Real Simple magazine over vacation. I was intrigued by the beautiful picture, which was composed of a heaping bowl of tortellini, bright purple radicchio, and vibrant garden peas. When I got home I tried to re-create it from the picture using radicchio, peas and Parmesan cheese. The recipe ended up very similar to the original recipe; however, I used different proportions and added garlic. This is a great vegetarian spring dinner that is light and satisfying. However, if you wanted to add meat to this dish, you could add some pancetta to the pan when you are cooking the scallions and garlic. Here is the recipe I used.
Radicchio and Peas Tortellini
*This recipe is adapted from Real Simple magazine.
Yields 6-8 servings
2 lbs of frozen cheese tortellini
4 Tablespoons of butter
1/4 c. scallions (chopped)
1 Tablespoon of red pepper flakes (optional)
2 cloves of garlic (peeled, smashed)
1 small head of radicchio (cored, chopped)
1/4 c. of vegetable stock
2 c. frozen peas
1/4 c. parsley (chopped)
1/2 c. grated Parmesan cheese (additional for garnish and serving)
Salt and pepper
Bring a large pot of water to boil.
In a large sauté pan melt the butter over medium heat. Once the butter has melted add the scallions, red pepper flakes and garlic. Cook everything together for 1-2 minutes then add the radicchio. Then add the vegetable stock and reduce the heat to low and continue to cook.
Salt the water once it reaches a boil and add tortellini. Cook for 3-4 minutes or until the tortellini float to the top. With a slotted spoon transfer the cooked pasta to the sauté pan. Use additional pasta water to thin the sauce if needed.
Add the frozen peas to the sauté pan. Cook for 2 minutes and then stir in grated Parmesan cheese. Garnish with additional cheese and parsley.
Source: "Tortellini With Radicchio and Peas." Real Simple. N.p., n.d. Web. 12 Mar. 2013.