1 pkg cheese tortellini
1 pint heavy whipping cream
1 can cream mushroom soup
2 cloves garlic, minced
3 green onions, minced
12 oz mozzarella cheese, grated
1 cup frozen peas
In a sauce pan combine cream, soup, garlic, onions and basil. Simmer on low till blended and creamy. Stir in Mozzarella cheese and continue to stir till melted. .
Cook tortellini in a large pot until soft. Add peas for the last 5 min of cooking. Drain and pour sauce over tortellini. Serve with freshly grated parmesan cheese.