Creamy, cheesy comfort food complemented by the slightly sweet crunch of red bell peppers and peas.
Start the water for the tortellini. Saute the garlic and onion in olive oil until tender. Toss in the red pepper and peas to cook for a bit. Remove the veggies from the pan.
Put the butter in the hot pan and let it melt. Add the wine. (I used wine I had frozen. It thaws quickly on the counter while you prep the meal.) Let the wine and butter cook together for a minute or two, then add the half & half. Gradually whisk in the parmesan. Season the sauce with salt and pepper and fresh basil. After the tortellini has cooked, drain it and put it back in the large cooking pot. Add the veggies and the sauce and serve.
You can see more details and pictures at my blog.
http://eatathomecooks.com/2009/06/creamy-tortellini-with-red-bell-peppers-and-peas.html
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Awesome! Only thing is I didn’t have white wine, so used juice of one lemon which was a little more than 1/4 cup. It was perfect! I also had started a different recipe prep work, and it called for heavy cream, instead of half and half. Superb! Ncant wait for the leftovers tomorrow. 
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jlstout04 on 7.25.2010
Really good and easy too. I actually found that the longer it sat, the better it was. In other words, this is a great second day dish.