Ingredients:
3/4 –1 cup fresh shelled peas
1 Tbsp. butter
1 Tbsp. olive oil
1+ cloves garlic, chopped
3 oz. prosciutto, chopped
3/4 –1 cup heavy cream
9 oz. fresh cheese tortellini
1/3 cup vegetable stock
Fresh basil, chopped
Parmesan cheese, for serving
Instructions:
1.Boil or steam peas until just tender (1–3 min).
2.In a sauté pan, heat butter and oil over medium. Cook garlic until soft, not browned. Add cream and peas; simmer a few minutes.
3.Cook tortellini as directed. Drain and return to pot.
4.Stir in cream sauce, vegetable stock, and simmer on low for a few minutes to thicken. Add parmesan, basil, and half the prosciutto.
5.Serve in pasta bowls topped with extra basil, prosciutto, and parmesan.
Farm Kitchen Tip: This dish is delicious warm or chilled for lunch the next day! Serves 2- 3.
Recipe by Jenn Borealo , Culinary & Educational Specialist
