1 pound cheese tortellini, fresh or frozen
1 tablespoon olive oil
2 garlic cloves, minced
1/2 cup chopped prosciutto
1 cup frozen baby peas, thawed
3/4 cup heavy cream or half and half
1/4 cup freshly grated Parmesan cheese
Boil tortellini according to package directions. Meanwhile, heat olive oil in a heavy skillet over medium high heat. Saute the garlic and prosciutto, but do not brown the garlic. Add the peas and cream and simmer for a few minutes. When the tortellini is ready, drain and toss with the cheese. Add the cream sauce and toss again. Serve immediately. Serves 4.
Pasta Index | Index | Home