Ravioli or Tortellini with a Creamy Pea and Red Pepper Sauce

Step 1: Pea Puree ... Add the 7 oz of the peas, garlic, 1/2 cup chicken broth, and a pinch of both salt and pepper to a small pot. Cook, 3-4 minutes on medium low heat. Then using an immersion blender, or regular blender; puree until smooth. Depends how smooth you want your sauce. Remember, go slowly when you are adding HOT ingredients to a blender - start off slow, and pulse first. Otherwise, it can explode, which isn't good. If you used an immersion blender, remove the peas once pureed to a small bowl. If you used a standard blender, just keep them in there, as you prepare the rest of the vegetables.

Step 2: Vegetables ... In a small saute pan, add the olive oil and bring to medium heat. Add the red peppers and shallots, and saute 3-4 minutes until tender. Then, add the remaining (3 oz) peas, and mix to combine.

Step 3: Add the pea puree to the sauteed veggies; season with plenty of salt and pepper, and add a bit more chicken broth. Simmer on medium low heat to warm up the puree. You can add as much broth as you want; depending on how thin or thick you like your sauce.

Step 4: Pasta ... Ravioli and/or Tortellini, both are very quick cooking. As you are cooking the vegetables for the sauce, start your pasta. Cook in plenty of salted water according to package directions. Once they float to the surface - they are done.

Step 5: Finish, Serve, and ENJOY! ... Add the parsley to the sauce; and serve over the ravioli or tortellini - make sure to finish with parmesan cheese. I have even used ricotta for a bit lighter dish. Serve with the classic garlic bread and a salad. It is a unique, but different sauce for the classic cheese ravioli or tortellini.