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Creamy Tortellini with Lemon and Snap Peas
Ingredients
  • ½ cup peas
  • ½ pound asparagus trimmed and cut into 1 inch pieces
  • 4 to 6 ounces stringless snap peas cut in half
  • 1 pound fresh cheese tortellini
  • 1 cup chicken broth
  • 1 tablespoon butter
  • 1 cup milk
  • 2 tablespoons flour
  • Salt to taste
  • ½ cup shredded parmesan
  • Zest from ½ a lemon
  • Optional: 2 tablespoons chopped fresh parsley basil or a combo
Note: Ingredients may have been altered from the original.
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