Tortellini with Peas and Prosciutto
Categories: Pasta, Italian
Yield: 4 servings
15 oz Tortellini; cheese
1 1/2 c Whipping cream
1 pinch Nutmeg; freshly grated
6 T Parmesan; freshly grated
3/4 c Peas; frozen tiny thawed
1 1/2 oz Prosciutto; fat trimmed cut
Salt and freshly ground pepper
Cook tortellini in large pot of boiling salted water until barely
tender, stirring occasionally to prevent sticking. Drain thoroughly.
Meanwhile, bring cream to boil in heavy large saucepan. Reduce heat.
Add nutmeg and simmer until slightly thickened, about 8 minutes.
Return tortellini to pot. Add warm cream, Parmesan, peas and
prosciutto. Simmer over low heat until tortellini are tender and
sauce thickens, stirring occasionally, about 4 minutes. Season with
salt and pepper. Divide among four warm bowls and serve.
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