Tortellini with Ham and Peas

I’ve got another recipe for you from the not-quite-released-yet new cookbook from Gooseberry Patch!

“Garfield… Recipes with Cattitude!” is available for pre-order, and will ship in June. Until then, I’ve got a copy to review! (And I’ll be giving away a copy starting this weekend, so be sure to come back to enter to win!) I’m having a blast with this cookbook, and I can’t wait to share more recipes with you!

Tortellini with ham and peas… so easy and so quick! Start with a 9-ounce package of refrigerated tortellini. Boil it according to the package directions.

While that’s cooking, melt 2 tablespoons butter in a large skillet, and add one chopped bell pepper. (I chose green. You can use red or yellow if you want. They are all yummy!) Cook the veggies until they are tender, just a few minutes.

P.S. – The original recipe also calls for sliced mushrooms in this step. I don’t like mushrooms, so I didn’t use them. Your choice.

In a small bowl, mix up 3/4 cup milk, 1/2 cup water, 4 teaspoons cornstarch, and 1 teaspoon chicken boullion granules. When the veggies are tender, add this mixture right to your skillet.

Stir this sauce a bunch, and cook it until it boils and starts to thicken. It should look like this when it is ready…

Now stir in 3/4 cup frozen peas (or another veggie if you prefer). Fresh works, too.

And about a cup of chopped, cooked ham.

Then the cooked (and drained) tortellini.

Mix it all up, and you’ve got a one-pot (okay, it’s really two pots) dinner!

Here is the printable recipe card for you.

Enjoy!

Don’t forget to check back this weekend to enter for a chance to win a copy of “Garfield… Recipes with Cattitude!” from Gooseberry Patch before you can buy it!

{Thanks to Gooseberry Patch for giving me a copy of this cookbook to review and one to give away. And I used affiliate links in this post. Gotta have some way to feed my Gooseberry Patch obsession!}