1 tablespoon butter OR margarine
1/4 cup minced green onion
2 tablespoons minced red bell pepper
1 cup frozen baby peas
1 package (3-ounces) cream cheese
1 cup whipping cream
1/4 cup crumbled blue cheese
1-1/2 teaspoons Italian Seasoning Blend
1 teaspoon Parsley Flakes
1/2 teaspoon Garlic Powder
1/2 teaspoon Ground White Pepper
1/2 teaspoon salt
1 bag (19-ounces) frozen cheese tortellini, cooked according to package directions
1/2 cup coarsely chopped and toasted walnuts, optional
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.
Note: 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.