Lemony Tortellini With Peas And Prosciutto Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs.
• Meanwhile, heat a large skillet over medium heat. Add the olive oil and prosciutto and cook until crisp, 3 to 4 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 1 minute. Ladle in about 1 cup of the pasta cooking water and simmer until reduced by about half, 3 to 4 minutes. Add the cream and simmer until slightly thickened, 2 to 3 minutes.
• About 2 minutes before the tortellini are done, add the peas to the boiling water and cook until just tender. Drain the tortellini and peas and add to the skillet, tossing to coat with the sauce. Stir in the parsley. Sprinkle with the parmesan cheese.

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, combine flour and cream until smooth; stir in the cheeses. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat., Drain tortellini; add to the cheese sauce. Stir in the prosciutto, peas and pepper. Cook for 5 minutes or until heated through.

Steps:

• 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.
• Add nutmeg and simmer until cream is thickened and reduced by half.
• Stir in 1/4 cup Parmesan and peas.
• Stir in reserved cooking liquid and tortellini and toss to coat.
• Season to taste with salt and freshly ground black pepper.
• Serve and enjoy!

Steps:

• 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.

Steps:

• In a large pot of boiling salted water, cook tortellini until al dente. Reserve 1/2 cup pasta water. Add peas to pot; drain pasta mixture, and set aside. In the same pot, heat 1 tablespoon oil over medium-high heat; add prosciutto and garlic. Cook, stirring frequently, until browned, 2 to 4 minutes. Add pasta mixture, pasta water, 1 tablespoon oil, and lemon zest and juice; toss to combine. Season with salt and pepper.

Steps:

• In a large pot of boiling salted water, cook tortellini about 2 minutes less than package instructions. Add peas; cook until pasta is al dente and peas are tender, 2 minutes more. Reserving 1 cup pasta water, drain. Set aside pasta and peas.
• Melt butter in pasta pot over medium-low heat. Add garlic; cook until fragrant, about 1 minute. Discard garlic.
• To pasta pot, add pasta and peas, Parmesan, and 3/4 cup reserved pasta water; season with salt and pepper. Toss to coat. Add more pasta water, if necessary, to thin sauce. Serve, topped with additional Parmesan if desired.

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; reserve 3/4 cup pasta cooking liquid.
• Simmer cream and lemon peel in heavy large skillet over medium heat until slightly reduced, about 1 minute. Stir in peas, prosciutto, wine, and lemon juice. Simmer 2 minutes. Add pasta and cheese and toss to coat, adding enough pasta cooking liquid to moisten. Season to taste with salt and pepper.