Tortellini with peas and prosciutto
- 1 lb tortellini
- 2 tbsp olive oil
- 4 oz prosciutto or pancetta, chopped
- 3 cloves garlic, sliced
- 1 tbsp tomato paste
- 1/4 cup heavy cream
- 1 cup frozen peas, thawed
- 2 tbsp parsley, chopped
- 1/2 cup grated parmesan cheese
Bring a large pot of salted water to boil. Add tortellini and cook as directed.
Meanwhile, heat a large skillet over medium. Add olive oil and prosciutto, cook until crisp, 3-4 minutes. Stir in garlic and tomato paste, cook until fragrant, 1 minute. Ladle in 1 cup of pasta water and simmer until reduced, 3-4 minutes. Add cream and simmer until thick, 2-3 minutes.
Add peas to boiling water with tortellini for 2 minutes. Drain tortellini and peas and add to skillet, tossing to coat with sauce. Stir in parsley and sprinkle with parmesan cheese.