Ingredients
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1 (9 ounce) jar pimientos
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1 cup dried yellow split peas
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1 (20 ounce) package cheese tortellini
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3 cups chicken broth
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1/2 teaspoon olive oil
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1/4-1/2 teaspoon black pepper
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1/4-1/2 teaspoon white pepper (you need both peppers in a Michael Jackson dish!)
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1 (100 g) can sweetened condensed milk (3.5 oz or 1/3 cup)
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5 green onions, chopped
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1 cup shredded mozzarella cheese
Instructions
- Bring yellow split peas and broth to a boil in a covered soup pot.
- Reduce heat and simmer for one hour.
- Remove from burner and increase heat to high.
- Pour peas into the food processor or blender (do not drain).
- Rinse out pot and fill with 3-4 quarts water; put back on burner and bring to a boil.
- When water boils, add tortellini and 1/2 teaspoon olive oil. Cook for 5-9 minutes, according to package directions.
- In the meantime, add full jar of pimentos (including liquid), black and white peppers and condensed milk to the blender or food processor. Blend together with the cooked peas into a creamy sauce. Season with extra spices if you like.
- Drain and rinse cooked pasta.
- Put pasta back in pot and add sauce and green onions, stirring all together until hot.
- Turn off burner. Ladle pasta and sauce into four shallow bowls.
- Sprinkle 1/1-1/4 cup shredded mozzarella over the top of each bowl and eat while it's hot!
- Na Na Na Na Na.