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Tortellini, Peas, and Prosciutto

3/4 – 1  c fresh shelled peas
1 T butter
1 T olive oil
2-3 garlic scapes (when in season)
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 so that you will know that they are ready or steam for 2-3 minutes until tender.
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.
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.
Add a tablespoon or two of parmesan cheese.

Serve with extra cheese at the table. Stir in some of the basil leaves and ½ of the prosciutto.
Serve in pasta bowls. Top with some extra basil and prosciutto. Serves 2-3


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