Title: Tortellini with Peas and Prosciutto
Categories: Pasta Italian
Yield: 4 Servings
| 15 | oz | Tortellini, Cheese |
| 1 1/2 | c | Whipping Cream |
| | pn | Nutmeg, Freshly Grated |
| 6 | tb | Parmesan, Freshly Grated |
| 3/4 | c | Peas, Frozen Tiny Thawed |
| 1 1/2 | oz | Prosciutto, Fat Trimmed * |
| | | Salt And Pepper To Taste |
* Trim fat and cut into thin slices.
~-------------------------------------------------------------------------
Cook tortellini in large pot of boiling salted water until barely tender,
stirring occasionally to prevent sticking. Drain thoroughly. Meanwhile,
bring cream to boil in heavy large saucepan. Reduce heat. Add nutmeg and
simmer until slightly thickened, about 8 minutes. Return tortellini to pot.
Add warm cream, Parmesan, peas and prosciutto. Simmer over low heat until
tortellini are tender and sauce thickens, stirring occasionally, about 4
minutes. Season with salt and pepper. Divide among four warm bowls and
serve.