Tortellini with Peas and Prosciutto. Simple and delicate, Tortellini ai Formaggi with Prosciutto and Peas is a delicious and easy dish to prepare for a romantic evening meal. Stir in reserved cooking liquid and tortellini and toss to coat. Season to taste with salt and freshly ground black pepper.
I used the kind filled with. Prosciutto is cured Italian ham that is usually very thinly sliced and eaten raw or lightly cooked. Look for it in the specialty section of the deli. You can have Tortellini with Peas and Prosciutto using 10 ingredients and 7 steps. Here is how you cook that.
Ingredients of Tortellini with Peas and Prosciutto
- Prepare of Kosher Salt.
- It’s of meat-filled tortellini.
- Prepare of extra virgin olive oil.
- It’s of prosciutto (or pancetta), finely chopped.
- You need of garlic, thinly sliced.
- You need of tomato paste.
- You need of heavy cream.
- It’s of frozen peas, thawed.
- It’s of chopped fresh parsley.
- It’s of grated parmesan cheese.
Cook tortellini according to package directions. Add peas during last minute of cooking. Drain pasta and peas; place in a large bowl. Give tortellini a boost: Instead of tomato sauce, add prosciutto, peas, and lemon zest for a surefire hit.
Tortellini with Peas and Prosciutto instructions
- Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs..
- Meanwhile, heat a large skillet over medium heat. Add the olive oil and prosciutto and cook until crisp, 3 to 4 minutes..
- Stir in the garlic and tomato paste and cook until fragrant, about 1 minute..
- Ladle in about one cup of the pasta cooking water into the skillet and simmer until reduced by half, about 3 to 4 minutes..
- Add the cream and simmer until slightly thickened, about 2 to 3 minutes..
- About 2 minutes before the tortellini are done, add the peas to the boiling water and cook until just tender..
- 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..
In a large pot of boiling salted water, cook tortellini until al dente. Add peas to pot; drain pasta mixture, and set aside. Add warm cream, Parmesan, peas and prosciutto. Tortellini alla Panna is, however, commonly on Italian ristoranti and trattorie menus! But then from what I experienced and witnessed in Italy, Italians do eat and dine so much better at every meal!