1 tbsp. olive oil
1/2 c. cooked ham, cut into strips
1/4 c. chopped onion
1 clove garlic, minced (I use more)
1/2 tsp. dried basil leaves, crushed
1 can condensed cream of mushroom soup
1 c. frozen peas
1 soup can milk
2 tbsp. freshly chopped parsley
1/8 tsp. black pepper
3 c. hot cooked cheese filled tortellini
Grated Parmesan cheese
Sweet red pepper strips for garnish

In 2 quart saucepan over medium heat in hot oil, cook ham, onion, garlic and basil 2 minutes, stirring often.

Stir in soup and peas, heat to boiling. Reduce heat to low. Cover; cook 5 minutes or until peas are tender.

Stir in milk, parsley and pepper; heat through. In large bowl, pour soup mixture over tortellini; toss lightly to coat. Serve with cheese. Garnish with red pepper strips, if desired.

(Tortellini may be substituted with cooked corkscrew macaroni).

I hope that when you try this recipe, you enjoy it as much as may friends all did. I served it with a freshly tossed salad, French bread and a nice white wine. I love you all!