Cheese Tortellini with Peas and Prosciutto

  • 12 oz. cheese tortellini
  • ¼ cup reserved pasta cooking liquid
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • ¼ lb. prosciutto, sliced into thin strips
  • 1 cup heavy cream
  • ¼ cup parmesan
  • ¾ cup peas
  • 2 tbsp chopped fresh parsley
  • Salt and pepper


Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs.

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. Stir in the parsley. Servings: 2 Adapted from

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