Tortellini with Prosciutto and Peas

kelly's kitchen, recipes, Style at a Certain Age

Welcome to Kelly’s Kitchen! Today I have a great recipe that originally comes from Ali Slagle, via NYT Cooking. Ali’s recipe calls for heavy cream to create a rich and creamy sauce, which sounds amazing, but I wanted to lighten it up a bit so I substituted the cream with grated Parmesan. The result is a light sauce that is flavorful and rich, yet light. So let’s get to it, it’s Tortellini with Prosciutto and Peas.

The Summary

Today we are making an easy weeknight meal: Tortellini with Prosciutto and Peas

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Tortellini with Prosciutto and Peas

Tortellini with Prosciutto and Peas

This recipe comes together in one pot, making it a great weeknight meal with less clean up. Instead of boiling the tortellini in a pot with water, we will cook it in the pan with chicken broth which adds so much flavor.

To begin, melt the butter in a large nonstick skillet over medium heat. Add the slices of prosciutto in a single layer and let them cook until crispy, flipping them over to crisp both sides, about 4 minutes total. Adjust the heat as necessary to keep the fat from smoking. Transfer the prosciutto to a plate and leave the accumulated fat in the pan.

Add the shallot to the pan (add ½ tablespoon butter if the pan gets dry) and sauté over medium heat until softened, about 3 minutes.

Add the tortellini to the pan, along with the peas and the broth.

Bring the mixture to a boil and once boiling, stir in the grated parmesan a little at a time, stirring to incorporate the cheese between each addition.

Simmer over medium-high, stirring gently but constantly, until the pasta and peas are tender, 5-7 minutes. (The sauce will be light, but it will thicken a bit more as it cools.)

Turn off the heat and stir in the lemon zest and juice. Season to taste with salt and pepper, add nutmeg if desired. Crumble the prosciutto on top.

Portion in bowls and top with black pepper and more grated Parmesan.

Overall this Tortellini with Prosciutto and Peas is so flavorful and light with a wonderful salty bite from the prosciutto. The peas add a nice sweetness and the cheesy tortellini is flavored just a little extra since it was cooked in the chicken broth. This is a great dish for spring, especially if you use fresh peas. I hope you give this recipe a try! Take care and be well! xo Kelly

Key Ingredients and Equipment

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Tortellini with Prosciutto and Peas