Utah Bites

Tortellini with Peas & Prosciutto

Tortellini with Peas & Prosciutto is a delicious, rich, creamy pasta dish that is very quick and easy to make.

|


Using store bought tortellini is the basis for this rich, creamy pasta dish that is very quick and easy to make. I’ve never made it for anyone who didn’t love it.  

Ingredients:

  • 2 Tbsp unsalted butter
  • 1 shallot, peeled & minced
  • 1 garlic clove, peeled & minced
  • 1 cup whipping cream
  • 1/4 lb. thinly sliced prosciutto, julienned 
  • 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

Method

  1. Place a large pot of water for the pasta on the stove to boil.
  2. In a large skillet, melt the butter and sweat the shallot and garlic over medium heat until just golden.
  3. Add the prosciutto, cream, peas and a pinch of grated nutmeg to the skillet and bring to a simmer over medium heat.
  4. 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.
  5. Over medium heat, give the pasta and sauce a good stir to coat the tortellini with sauce and to heat the pasta through.
  6. 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



Food writer Ted SchefflerOriginally 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

[nextcode_gallery id_gallery=”4″]

, , ,


Join our newsletter.
Stay informed.


  • Le Depot Brasserie Brings Classic French Dining to Park City

    Tucked inside Park City’s historic train depot, Le Depot Brasserie revives the spirit of a true French brasserie—warm light, rich flavors, and a touch of Parisian charm. But behind the scenes? A grueling two-year battle with history itself. Every floorboard lifted revealed a new challenge, every fixture a bureaucratic hurdle. Yet, after relentless setbacks, the doors have finally opened. What awaits inside is nothing short of extraordinary—silky foie gras, golden steak frites, and a seafood tower fit for royalty. This is the French dining experience Utah has been waiting for.


  • March 2025: St. Paddy’s Feasts, Fine Wine, and Sugar House Eats

    March 2025 in Salt Lake City is packed with flavor and festivities: St. Patrick’s Day feasts at Feldman’s, a GALLICA wine dinner at Franck’s, and the grand opening of Sugar House Station, the city’s newest culinary hotspot.


  • Water Canyon Winery’s 2023 Petite Sirah: The Boldest Local Utah Wine Yet

    I thought it would be just another bottle of wine, until I opened it. One twist of the cap, and the deep, bold aroma of dark berries and spice filled the air, pulling me in. I had planned on margaritas, but this wine refused to be ignored. By the end of the night, the bottle was empty, the conversation still flowing, and I couldn’t help but wonder, had my husband just brought home Utah’s most remarkable red?


  • Epic Culinary Events in Utah: Garden Alchemy, Chef Takeovers & Wine Dinners

    Springtime in Utah means more than just blooming flowers—it’s a season of culinary magic. From garden feasts inspired by the four elements to chef takeovers that push the boundaries of fine dining, these unique experiences will make you see food in a whole new light. Get ready to be surprised, delighted, and completely captivated.