Tortellini Alfredo

Bring a large pot of salted water to a boil. Add the tortellini and cook until al dente according to package directions. Reserve 1 cup of the cooking water, then drain well. Set aside.

In the meantime, in a large nonstick skillet, over medium-low heat, add the butter and heavy cream; whisk until butter has melted.

Add in the minced garlic, garlic powder, Italian seasoning, salt, and pepper; whisk until combined and smooth.

Bring to a gentle simmer (do not boil) then cook for 3-4 minutes, whisking constantly, until it starts to thicken.

Add in the parmesan cheese (1/2 cup at a time), stirring, until melted and the sauce is smooth and thickened.

Add the baby peas and stir until heated through.

Take the sauce off the heat (see note below if the sauce is too thick or too thin) and immediately toss with the cooked tortellini.

Divide the pasta among serving bowls. Garnish with parsley, more Parmesan, and black pepper if desired.