Cheese Tortellini with Prosciutto and Peas
- 12 ounces cheese tortellini
- 1/4 cup reserved pasta cooking liquid
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/4 pound proscuitto, sliced into thin strips
- 1 cup heavy cream
- 1/4 cup Parmesan
- 3/4 cup peas
- Salt and pepper
Cook tortellini according to package directions. Melt butter in skillet and cook garlic for 1 minute. Add Prosciutto and cook for 2 minutes. Add heavy cream and bring to a simmer. Cook until cream is reduced by half. Stir in 1/4 cup Parmesan and peas. Stir in reserved cooking liquid and tortellini and toss to coat.
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