- 2 Tbsp butter
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 3 carrots, peeled and diced
- 1 cup cauliflower, small pieces
- 1/4 cup white wine
- 1/4 cup chicken broth
- 1/3 cup heavy cream
- 1/2 cup grated parmesan cheese
- 8 basil leaves, chiffonade
- 3/4 cup cooked ham, diced
- 1 cup frozen peas
- 1 pound tortellini
- salt, pepper
- extra parmesan and basil for serving
Melt butter over medium heat. Add onions, carrots, cauliflower, and garlic; season with salt & pepper and cook until slightly browned.
Add wine and broth and cook until liquid reduces. Stir in cream and parmesan. Stir well.
Cook tortellini.
Add defrosted peas and ham to sauce and mix. Heat until tortellini is done.
Stir in the tortellini and serve topped with extra parmesan and basil.