Instructions: Bring a large amount of water to a boil in a 4-quart Dutch oven. Add tortellini and artichoke hearts; return to boiling. Reduce heat and cook, uncovered 6 minutes. Add pea pods and continue cooking for 1 minute or till pasta and vegetables are tender. Drain. Stir in red pepper strips; keep warm.

Meanwhile, combine cream cheese, milk, salt, and pepper in a medium saucepan. Cook and stir over medium heat till slightly thickened and smooth. Pour over pasta mixture. Sprinkle with 2 tablespoons of the Parmesan cheese. Toss gently. Sprinkle with remaining Parmesan just before serving.

NOTES : Tried this one recently. Unfortunately, I cant find frozen artichoke hearts here so I used canned. It came out well, except I should have rinsed the artichoke hearts to get the flavor of the packaging liquid off, so it was sort of sweet. I would also use fresh pea pods next time.

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