Recipe Book

One-Pot Tortellini with Prosciutto and Peas

Pasta 25 min

Adapted from NYT Cooking (Ali Slagle)

Ingredients

  • 1 1/2 tbsp 21 g unsalted butter, plus more if needed
  • 4 55 g prosciutto slices (about 2 oz)
  • 1 shallot, finely chopped
  • 16-20 oz 500 g refrigerated cheese tortellini
  • 2 cup 280 g frozen peas
  • 1 cup 240 ml chicken broth
  • 1 cup 240 ml heavy cream
  • 1/4 tsp ground nutmeg (optional)
  • to taste salt and black pepper
  • 1 1/2 tbsp 23 ml lemon zest and juice (about 1/2 lemon)

Method

  1. Melt the butter over medium in a large nonstick skillet. Add the prosciutto in a single layer and cook, flipping halfway, until golden and crisp, 2–4 minutes. Transfer to a plate, leaving the fat in the pan.
  2. Add the shallot to the skillet and cook over medium until softened, 2–4 minutes, adding a bit more butter if the pan is dry.
  3. Add the tortellini, peas, broth, cream, and nutmeg (if using), and season with salt and pepper. Simmer over medium-high, stirring occasionally, until the pasta and peas are tender, 3–5 minutes.
  4. Turn off the heat and stir in the lemon zest and juice. Season to taste. Crumble the prosciutto on top and serve.

Notes