Tortellini Prosciutto E Piselli Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs.
• Meanwhile, heat a large skillet over medium heat. 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. Add the cream and simmer until slightly thickened, 2 to 3 minutes.
• About 2 minutes before the tortellini are done, add the peas to the boiling water and cook until just tender. Drain the tortellini and peas and add to the skillet, tossing to coat with the sauce. Stir in the parsley. Sprinkle with the parmesan cheese.

Steps:

• Cook tortelloni in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) according to package instructions.
• While tortelloni boils, cook garlic, prosciutto, corn, 1/2 teaspoon salt, and 1/4 teaspoon pepper in butter in a large heavy skillet over medium-high heat, stirring occasionally, until corn is just tender, 4 to 5 minutes.
• Meanwhile, chop tomatoes.
• Combine corn mixture and tomatoes in a large bowl.
• Reserve 1/4 cup pasta-cooking water, then drain tortelloni and add to vegetables along with reserved cooking water and basil. Toss well and season with salt and pepper.

Steps:

• Bring a large pot of salted water to a boil. Add the tortellini and cook until tender, about 4 minutes. Reserve 1 cup cooking water, then drain.
• Return the pot to medium heat and add the butter and 1/2 cup of the reserved cooking water. Cook, swirling the pot, until the butter melts and combines with the water. Add the tortellini and arugula and gently toss to coat, adding more cooking water as needed to loosen. Season with salt.
• Divide the tortellini among bowls. Season generously with pepper and sprinkle with the parmesan. Top with the prosciutto.

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, combine flour and cream until smooth; stir in the cheeses. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat., Drain tortellini; add to the cheese sauce. Stir in the prosciutto, peas and pepper. Cook for 5 minutes or until heated through.

Steps:

• Cook tortellini according to package directions. 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.

Steps:

• Cook tortellini according to package directions.
• 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.
• Add nutmeg and simmer until cream is thickened and reduced by half.
• Stir in 1/4 cup Parmesan and peas.
• Stir in reserved cooking liquid and tortellini and toss to coat.
• Season to taste with salt and freshly ground black pepper.
• Serve and enjoy!