Tortellini with Prosciutto and Peas in a Creamy Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ½ pound refrigerated fresh cheese tortellini
1 cup frozen peas
¼ pound deli-sliced prosciutto, chopped
2 T all-purpose flour
1 cup whole milk
½ cup grated Parmesan cheese
½ t coarsely ground black pepper
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Directions: |
Directions:Bring a large pot of water to a boil. Add the tortellini and cook according to package directions. Stir in the peas during the last 2 minutes of cooking; drain.
Meanwhile, coat a large nonstick skillet with nonstick spray and heat over medium heat. Add the prosciutto and cook, stirring occasionally, until lightly browned, 2-3 minutes. Remove and reserve the prosciutto. Dissolve the flour in the milk in a small bowl and add to the skillet. Cook, stirring constantly, until thickened, 8-10 minutes. Remove from the heat and stir in the Parmesan cheese and pepper. Add the prosciutto, tortellini, and peas and toss to coat. |
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Number Of
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Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: Deliciously wonderful pastas such as tortellini, (“little cakes” in Italian), can be found in the refrigerator cases of most supermarkets. For this comforting dish we use cheese stuffed tortellini and add prosciutto, a seasoned and salt-cured Italian ham, to the creamy sauce. The pepper also gives it a spicy kick, to tame it use less pepper.
My suggestion: I would double this recipe! This is a really salty dish; I liked it that way, but to decrease the salt use less prosciutto since that’s what makes it salty.
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