1 package (9 oz) refrigerated Cheese stuffed tortellini
1 can 15-oz canellini beans rinsed and drained
2/3 cup Milk, 1% lowfat
1/4 cup Parmesan cheese, grated
1/3 cup Red sweet pepper, Slivered
1 tbsp Oregano, chopped
1/4 tsp Salt
1/4 tsp Nutmeg, ground
1/8 tsp Ground black pepper
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Cook tortelini according to package directions. Drain. Meanwhile, place the beans and milk in a food processor bowl or blender container. Cover and process till smooth. Transfer to a large skillet. Stir in grated Parmesan cheese, pepper, oregano, salt, nutmeg and pepper. Cook and Stir till heated through. Serve sauce over drained tortellini. If desired, sprinkle with shredded Parmesan cheese and garnish with fresh oregano.
Date: Sat, 29 Jun 1996 14:59:17 -0700
From: Sami Hunter <samih@ix.netcom.com>
Recipe By: BHG Cooking For Toaday, Vegetarian Recipes
MC-Recipe Digest V1 #133
From the MasterCook recipe list.
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