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Peas with Tortellini and Prosciutto



3⁄4- 1 c fresh shelled peas
1 T butter
1 T olive oil
2-3 garlic scapes (when in season) or
1 clove garlic chopped, more if not using scapes
3 oz. Prosciutto, chopped
3⁄4 -1 c heavy cream
9 oz. Fresh Cheese Tortellini or pasta of your choice
1/3 c vegetable stock
Chopped fresh basil leaves
Parmesan for serving

Shell the peas and boil for just a minute or so until the peas have
risen to the top indicating that they are ready. You may also steam
for 2-3 minutes until tender rather than boiling. Remove and drain
Heat butter and olive oil in a sauté pan over medium heat and cook
the scapes and garlic until tender. Do not allow the garlic to brown.
Add the heavy cream and the peas to the pan and simmer for just a
few minutes. Roughly chop the prosciutto and set aside
Meanwhile prepare tortellini according to package directions or
slightly al dente. Drain the tortellini and return to the pan. Add the
cream sauce and some of the broth. Allow the tortellini to sit for a
few minutes over very low heat. The starch from the pasta will help

to thicken the sauce just a little. Stir once or twice and add a table-
spoon or two of parmesan cheese.

Farm Kitchen Tip: Serve immediately with extra cheese at the table. You may wish to stir in some
of the basil leaves and 1⁄2 of the prosciutto or leave out if preferred vegetarian version. Serve in
pasta bowls for a nice presentation. Top with some extra basil and prosciutto for visual appeal, if
desired. Serves 2-3. Enjoy this simple dish any night of the week or chill and serve cold the next
day for lunch leftovers!

Recipe & photo by Jenn Borealo, Alstede Farms Culinary & Educational Specialist

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