1 (12 oz.) pkg. tortellini (fresh or frozen)
3 c. peas (fresh or frozen)
2 tbsp. butter
1/8 tsp. nutmeg
1 1/2 to 2 c. whipping cream
1 egg, beaten
1 c. grated or shredded Parmesan cheese

Defrost peas, if using frozen. Drop tortellini into a large kettle of rapidly boiling, salted water. When water returns to a boil, cook pasta for 10 minutes; then add fresh peas and cook for 5 minutes more until pasta is al dente (if using frozen peas, cook pasta for 13 minutes; add frozen peas and cook for 2 minutes more). Drain peas and pasta. In a wide frying pan over medium heat, melt butter.

Add nutmeg and cream along with peas and pasta. Increase heat to high and cook until liquid boils over. Remove pan from heat and stir in egg evenly; mix in the 1 cup of cheese. If mixture is a little thick, add more cream to smooth sauce. Sprinkle with additional cheese and a little nutmeg. Serve at once.