Kosher Salt
12 oz. frozen cheese tortellini
1 1/2 frozen peas
1 T. butter
1 small onion, diced
1/2 c. pureed pumpkin
Pinch of freshly grated nutmeg
1 1/4 c. heavy cream (do not roll your eyes, I told you it was a side dish, simply control yourself!)
1/4 grated parmesan
fresh ground black pepper
In a large pot of boiling salted water, cook the tortellini and peas for 5 minutes, or until the pasta is al dente. Drain, reserving 1/2 c. pasta water.
In a large skillet melt the butter over medium high heat. Add the onion and saute until soft.
Whisk in the pumpkin and nutmeg cook for 1 minute.
Reduce the heat and add the cream. Simmer and stir until the cream begins to thicken, about 5 minutes.
Add the cheese and cook until melted. Season with salt and pepper.
Add the tortellini and peas. Use the reserved water to loosen the sauce if it is too thick.