2 - 9 oz. Buitoni Spinach Cheese Tortellini
1 - 12 oz. can evaporated milk
¼ cup creamy peanut butter
1 tsp. Italian seasoning
¼ tsp. salt
1/3 cup Finely shredded Italian Blend Cheese (mozzarella, provolone, parmesan, romano, fontina, and Asiago)
1 Tbsp. all purpose flour
½ of an 8 oz. jar of Mezzetta sun-ripened, dried tomatoes
Cocktail peanuts to chop for garnishing
On a cutting board liner chop a handful of cocktail peanuts to use as a garnish and put them in a dish.
On the same liner take half of the jar of tomatoes and dice them up. Put the tomatoes in a large glass mixing bowl.
Cook the tortellini according to directions.
While the pasta is cooking begin your sauce.
Over low heat in a sauce pan, with a wire whisk blend the evaporated milk, the peanut butter, the Italian seasoning, and the salt until blended. Sprinkle in the flour gently and slowly as you continue to whisk the sauce. Continue whisking while adding the Italian blend cheese and whisk until the cheese is melted and fully mixed in to make a creamy sauce.
When the pasta is done drain it and put it in the bowl with the tomatoes and toss it all together. Then pour the sauce in the bowl and continue to toss until everything is mixed together.
Serve in a bowl and garnish with the chopped peanuts and a sprinkling of the shredded Italian cheese.