Tortellini with Peas and Prosciutto

Name: Tortellini with Peas and Prosciutto
Total time: 1500 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 Kosher Salt; 1 lb meat-filled tortellini; 2 tbsp extra virgin olive oil; 4 oz prosciutto (or pancetta), finely chopped; 3 clove garlic, thinly sliced; 1 tbsp tomato paste; 1/4 cup heavy cream; 1 cup frozen peas, thawed; 2 tbsp chopped fresh parsley; 1/2 cup grated parmesan cheese

gozerdozer @cook_3344503

I have made this dish many times and each time it gets better and better. I hope you enjoy!

gozerdozer @cook_3344503

I have made this dish many times and each time it gets better and better. I hope you enjoy!

Saved

Ingredients

25 mins

4 servings

1Kosher Salt
1 lbmeat-filled tortellini
2 tbspextra virgin olive oil
4 ozprosciutto (or pancetta), finely chopped
3 clovegarlic, thinly sliced
1 tbsptomato paste
1/4 cupheavy cream
1 cupfrozen peas, thawed
2 tbspchopped fresh parsley
1/2 cupgrated parmesan cheese

Saved

Steps

25 mins

1

Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs.
2

Meanwhile, heat a large skillet over medium heat. Add the olive oil and prosciutto and cook until crisp, 3 to 4 minutes.
3

Stir in the garlic and tomato paste and cook until fragrant, about 1 minute.
4

Ladle in about one cup of the pasta cooking water into the skillet and simmer until reduced by half, about 3 to 4 minutes.
5

Add the cream and simmer until slightly thickened, about 2 to 3 minutes.
6

About 2 minutes before the tortellini are done, add the peas to the boiling water and cook until just tender.
7

Drain the tortellini and peas and add to the skillet, tossing to coat with the sauce. Stir in the parsley. Sprinkle with the parmesan cheese.