Spinach Tortellini with Creamy Mushroom Sauce

1 7-ounce box Spinach Tortellini* 1 teaspoon salt

1/4 cup onion 1/4 cup heavy cream (I often use milk)

3 tablespoons butter freshly ground pepper

1 teaspoon fresh lemon juice 1/4 cup white wine

3 tablespoons flour 1 cup frozen peas

1 cup chicken broth chopped parsley and scallion rings to garnish

Cook tortellini. Meanwhile, in a medium saucepan, sauté the onions and the mushrooms in the butter and lemon juice until tender, but not brown, sprinkle with flour and toss. Add the broth and cream, stirring until the mixture is thickened and comes to a boil. Add the seasonings and wine. Cook an additional minute. Pour sauce over tortellini. Sprinkle with cooked peas, parsley and scallions.

*Any tortellini will do.

Marianne Poulson