For this recipe, I use store-bought tortellini which makes this dish very easy and quick to prepare. You can have it cooked and on your table in about 15 minutes. I prefer cheese-stuffed tortellini when I make this rich dish, but you could use any type youâ€™d like.Â
- 2 Tbsp unsalted butter
- 1 shallot, peeled & minced
- 1 garlic clove, peeled & minced
- 1 cup whipping cream
- 1/4 lb. thinly sliced prosciutto, diced
- 1/2 cup peas, fresh or frozen
- freshly ground black pepper
- pinch of nutmeg
- 12 oz. tortellini, fresh or frozen
- 1/2 cup freshly grated Parmigiano-Reggiano
- Place a large pot of water for the pasta on the stove to boil.
- In a large skillet, melt the butter and sweat the shallot and garlic over medium heat until just golden.
- Add the prosciutto, cream, peas and a pinch of grated nutmeg to the skillet and bring to a simmer over medium heat.
- While the pasta sauce reduces a little, cook the tortellini according to package directions, until just al dente. Drain the cooked tortellini and add it to the skillet.
- Over medium heat, give the pasta and sauce a good stir to coat the tortellini with sauce and to heat the pasta through.
- Serve on warm plates topped with freshly grated Parmigiano-Reggiano and black pepper, to taste. .
FOR MORE RESTAURANT REVIEWS GO HERE.
THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
Subscribe to get the latest Utah Bites news and reviews
Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
SUPPORT OUR SPONSORS: click on their logos to visit their website