- Heat butter in large skillet over medium heat. Sauté onion and red pepper until tender, about 2 to 3 minutes. Stir in peas and cream cheese, stirring until cheese is melted. Add cream, blue cheese, Italian herb seasoning, parsley, garlic powder, white pepper and salt; stir just until cheese is melted and mixture is thoroughly heated (do not allow mixture to boil).
- Toss with cooked tortellini. Place in serving bowl. Sprinkle with walnuts, if desired. Serve immediately.
To make a lower calorie version of this very rich sauce, use low fat cream cheese and substitute skim evaporated milk in place of the whipping cream.