Tortellini with Prosciutto and Peas (Recipe 48 of 150)

Photo from
Modern Honey

Blueberry came to dinner tonight and I know she loves pasta as much as I do. I don't cook tortellini much and I'm not sure why. It's so good. Add it with a tomato cream sauce and prosciutto and - BAM instant deliciousness. 

The recipe author suggests that if you want a creamy sauce to blend the tomatoes and cream together in a blender first. I took 1/2 of the tomatoes and blended that with the cream. I still wanted some texture with the tomatoes. It was a nice combination. 

I'd make this again. It was easy and flavorful. 

Tortellini with Prosciutto and Peas

Recipe from Modern Honey

Serves 4

• 18 - 20 ounces Cheese Tortellini (fresh refrigerated tortellini)
• 3 T Butter
• 3 Cloves Garlic minced
• ¼ pound Prosciutto cut into thin strips
• 2 c Heavy Cream
• (1) 14.5 ounce can Petite Diced Tomatoes
• ¾ c Parmesan Cheese
• ½ to ¾ c Frozen Peas
• ¼ c Fresh Basil thinly sliced
• Salt + Pepper to taste

Cook tortellini according to package instructions. Generously salt water before adding pasta.

Melt butter in large skillet over medium heat. Add garlic and cook for 1 minute. Add prosciutto and cook for 3-4 minutes, until slightly crispy.

Add heavy cream and tomatoes and bring to a simmer. Cook for 5 minutes, stirring often. If you prefer a creamy tomato sauce, you can blend the heavy cream and tomatoes before adding to skillet.

Stir in peas and let cook for 3-4 minutes longer. Stir in ¼ cup Parmesan cheese (reserving ¼ cup for garnish). Add salt and pepper to taste. Cook longer if you desire a thicker sauce.

Toss tortellini and tomato cream sauce together. Top with remaining Parmesan Cheese and Fresh Basil ribbons.