Tortellini with Pumpkin Sauce and Peas Recipe

Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered stirring occasionally until the tortellini float to the top and the filling is hot 6 to 8 minutes. Drain and transfer to a serving bowl.

Heat butter in a saucepan over medium heat; add garlic and cook until fragrant about 3 minutes. Add pumpkin evaporated milk and chicken broth; bring to a boil. Lower heat and simmer stirring occasionally for 10 minutes. Stir Parmesan cheese and black pepper into pumpkin sauce.

Place peas in a microwave-safe bowl; heat in microwave into warmed through 1 to 2 minutes.

Pour pumpkin sauce over pasta and top with peas.