1 cup frozen peas
20 ounce package refrigerated tortellini
1 T butter (more as needed)
1 small onion, minced
1 large garlic clove, minced
2 carrots, peeled if necessary and thinly sliced into rounds
1 yellow bell pepper, cut into small dice
1 cup chicken broth
4 ounce Neufchatel cheese
1/4 cup crumbled Cotija cheese
Salt and pepper
1. Place the peas in a pasta strainer and run warm water over them for a minute or so.
2. Put on a large pot of water to boil. When it boils, add the tortellini and cook according to the package instructions. When they're done, pour over the peas in the strainer.
3. Meanwhile, prepare the sauce. Melt the butter in a large non-stick skillet over medium heat. Add the onion and garlic and cook for 5-7 minutes, stirring often, until translucent. Add the carrots and cook for another 3-5 minutes or so. Add the bell pepper and cook for another 2-3 minutes. The veggies should be just shy of crisp-tender at the point.
4. Pour in the chicken broth and bring to a simmer. Cut the Neufchatel cheese into a few pieces, and add to the skillet. Stir gently until it melts into the sauce. Simmer for 5 minutes or so, and then stir in the Cotija cheese, tortellini, and peas. Season with salt and pepper, and simmer for a minute to ensure that everything is hot.