Tortellini with Peas and Prosciutto make a super easy weeknight meal. And that creamy sauce is life!
Have you ever cooked with fresh tortellini? If not, I advise you to go out and purchase a few packages.
There are so many ways to use them and they are almost always a prime ingredient for an easy dinner. Start first with this recipe for Tortellini with Peas and Prosciutto. Soon you will be a tortellini connoisseur too.
My family quite often refers to me as the queen of tortellini. There are always at least two frozen packages in my freezer and one fresh package in my refrigerator.
I love that fresh tortellini can be cooked in about ten minutes. I prefer cheese or spinach tortellini, but there are many other kinds also.
If you look in a gourmet grocery store, you can find tortellini with mushroom, pesto or meat fillings.
The dinner possibilities are endless. I can make soups, pasta salads, appetizers and easy skillet dishes all with this humble ingredient.
I have never actually made a dessert with tortellini but if I really thought about it, I could probably come up with something.
My family loves this dish for dinner but I like it even better for lunch. If I’m lucky, there are leftovers in the refrigerator the next day that can be heated in the microwave in two minutes.
It is also a great dish that can be reheated due to sports practices. If your family can’t all eat dinner at the same time, don’t sweat it. Just reheat this tortellini dish and everyone is happy.
Next time you are grocery shopping, don’t forget to grab a few packages of tortellini. It will solve all your dinner dilemmas and easy tortellini dishes will be on your weekly dinner menu.
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Tortellini with Peas and Prosciutto Recipe
Ingredients
- 1 10-ounce package Fresh Cheese Tortellini
- 2 tablespoons Olive Oil
- 3 ounces Prosciutto chopped
- 2 teaspoons Minced Garlic
- 1 1/2 cups Peas fresh or frozen
- 1/3 cup Sundried Tomatoes chopped
- 3 tablespoons Fresh Chopped Basil plus extra for garnish
- Parmesan Cheese for serving
Instructions
- Cook the tortellini in a boiling pot of water ala dente according to package directions. Drain and keep warm. Reserve 1/2 cup pasta water.
- Heat olive oil on medium heat in a large frying pan.
- Add prosciutto and cook for about 5 minutes or until crispy.
- Add garlic, peas and sun dried tomatoes to the pan and cook for another 5 minutes or until peas are tender.
- After tortellini are cooked, add the reserved pasta water to the prosciutto and peas in the pan.
- Bring the mixture to a simmer and add tortellini.
- Add light cream and chopped basil.
- Stir to combine, cooking for another few minutes.
- Serve with grated Parmesan cheese and garnish with extra basil.
ST
Sunday 9th of February 2025
How much light cream? The ingredients list doesn’t mention needing light cream or the quantity.