Tortellini with Peas and Prosciutto

Every year, the Thursday before the Breast Cancer 3 day, I do a "carb loading" dinner for my team.  Truth be told, I "carb load" all year for them. As a former walker changed into Walker Stalker, I need my energy.

This year I chose to make Tortellini with Peas and Prosciutto. Its simple and delicious. Just like I like it.

Tortellini with Peas and Prosciutto

Serves 4

• 1 lb meat filled tortellini (I couldn't find any meat filled so I used 3 cheese)
• 2 T extra virgin olive oil
• 4 oz prosciutto or pancetta, finely chopped (I used pancetta for this recipe because it's what I had on hand. You could even use bacon if that's what you have on hand.)
• 3 cloves garlic, thinly sliced
• 1 T tomato paste
• 1/4 c heavy cream
• 1 c Frozen peas
• 2 T chopped fresh parsley
• 1 c Parmesan cheese, grated

Bring a 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, 3-4 minutes. Add the cream and simmer until slightly thickened, 2-3 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 skillet, tossing to coat with the sauce. Stir in the parsley and sprinkle with Parmesan cheese.