Tortellini with Peas and Prosciutto
Famous as a post-opera dinner, tender fresh peas in the pod are tossed with cheese tortellini in a fragrant cream sauce and garnished with crisp prosciutto. See the recipe »
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Microplane
- Stove
- Pot
- Slotted spoon
- Mixing bowl
- Paper towel
- Chef's knife
- Cutting board
- Skillet
- Colander
- Serving bowl
- Measuring cup
- Measuring spoon
Ingredients
- Kosher salt, to taste
- 12 oz. fresh peas in the pod
- 2 lb. fresh cheese-filled tortellini
- 6 oz. prosciutto, torn into small pieces
- ¼ cup olive oil
- 6 cloves garlic, finely chopped
- ¼ cup tomato paste
- ¼ cup heavy cream
- ½ cup finely grated parmesan, plus more for serving
- 2 tbsp. thinly sliced parsley
- Freshly ground black pepper, to taste
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