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Tortellini with Ham, Peas, and Bechamel

Yields 2 servings 


1 recipe of cheese tortellini (recipe under November 2015)

1/2 cup sweet ham - diced

1/3 cup frozen peas

1 bunch of fresh basil leaves 

Parmesan Cheese- freshly grated

Bechamel ingredients:

1 cup whole milk 

2 tablespoons good butter (I used President) 

2-3 tablespoons all purpose flour

1/4 teaspoon ground nutmeg 

Salt & Pepper 


To prepare the bechamel, heat the milk and butter in a sauce pan. 

Do not boil the milk. You are looking for the butter to melt and for the milk to almost simmer. 

Once you have reached this point, add 2 tablespoons of flour, take the pan off the heat and with a whisk, whisk in the flour. 

Make sure to whisk well, so as to make the sauce nice and smooth. 

If the sauce is getting to cool, place it back on the heat and continue to whisk. 

Also if the bechamel is too loose, add the extra tablespoon of flour. 

Place the sauce back on the heat, over low/medium heat, cook the sauce to cook the flour out.

But make sure not to heat it too much. 

Once the sauce is nice and thick, season well with salt, pepper, and the ground nutmeg. 

Once the pasta is cooked, add the pasta with the ham and peas to the sauce. 

The sauce should just coat the pasta. Serve, garnish with fresh basil and Parmesan cheese. 


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