Tortellini with Peas and Prosciutto

By Dottiejk

Ingredients

• 1 pound tortellini
• 2 tablespoon extra virgin olive oil
• 4 ounces prosciutto or pancetta; finely chopped
• 3 clove garlic; thinly sliced
• 1 tablespoon Tomato paste
• 1/4 cup heavy cream
• 1 cup frozen peas; thawed
• 2 tablespoon fresh parsley; chopped
• 1/2 cup parmesan; grated

Preparation

Step 1

Bring large pot of salted water to a boil. Add the tortellini and cook as
the label directs.

Meanwhile, heat a large skillet over medium heat. Add the olive oil and
prosciutto and cook until crisp, 3 to 4 minutes. Stir in the garlic and
tomato paste and cook until fragrant, about 1 minute. Ladle in about 1 cup
of the pasta cooking water and simmer until reduced by about half, 3 to 4
minutes. Add the cream and simmer until slightly thickened, 2 to 3 minutes.

About 2 minutes before the tortellini are done, add the peas to the boiling
water and cook until just tender. Drain the tortellini and peas and add to
the sillet, tossing to coat with the sauce. Stir in the parsley. Sprinkle
with the parmesan cheese.