Tortellini with carrots, peas and leeks
2 medium leeks - trim the bottom and slice lengthwise.
1 TB unsalted butter
3 garlic cloves chopped
1/2 medium carrot, peeled and diced
5 c. chicken broth
8 oz. frozen tortellini (cheese or meat)
1 c. frozen or fresh peas
1/4 c. Parmigiano cheese
Slice halves of the leeks thinly crosswise. rinse and drain
Melt the butter in a 4-qt saucepan over medium heat. Season with salt and pinch of pepper.
Stir occasionally for 5-7 minutes then add chicken broth and bring to a boil. Add the tortellini and cook for 3 minutes. Reduce the heat to a simmer and add the peas. Simmer until tortellini is cooked...top with cheese and serve.
* IF YOU MUST buy store bought leeks - look for a firm, undamaged stalk with a bright green top and large white stem if possible. Fresh farm leeks are even better!