Ingredients:
- kosher salt
- 1 pound meat filled tortellini
- 2 tbsp. extra virgin olive oil
- 4 oz prosciutto or pancetta, finely chopped
- 3 cloves garlic, thinkly sliced
- 1 tbsp. tomato paste
- 1/4 cup heavy cream
- 1 cup frozen peas, thawed
- 2 tbsp. chopped fresh parsley
- 1/2 cup parmesan cheese
Preparation:
- bring a large pot of salted water to a boil
- add the tortellini and cook as the bael directs
- meanwhile, het 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 1 cup of the pasta cooking water and simmer until slightly thickened, 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
First Made:
2011-04-13
2011-04-13
Yield:
4 servings
4 servings
Calories:
475
475