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 you’d like.
- 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. .
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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.
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