Tortellini with Peas and Prosciutto

Name: Tortellini with Peas and Prosciutto
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps chopped fresh parsley; 3 cloves garlic, thinly sliced; 59 milliliters heavy cream; 4 servings Kosher salt; 454 grams meat-filled tortellini; 2 Tbsps extra-virgin olive oil; 118 milliliters grated parmesan cheese; 237 milliliters frozen peas, thawed; 113 grams prosciutto or pancetta, finely chopped; 1 Tbsp tomato paste

You can never have too many main course recipes, so give Tortellini with Peas and Prosciutto a try. This recipe makes 4 servings with 446 calories, 35g of protein, and 30g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up parsley, parmesan cheese, heavy cream, and a few other things to make it today. To use up the meat you could follow this main course with the Blueberry Buckle as a dessert. From preparation to the plate, this recipe takes roughly 25 minutes. It is a good option if you're following a gluten free and primal diet.

Instructions

Bring a large pot of salted water to a boil.

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Water

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Pot

Add the tortellini and cook as the label directs.

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Tortellini

Meanwhile, heat a large skillet over medium heat.

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Frying Pan

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.

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Tomato Paste