One-Pot Tortellini with Prosciutto and Peas

Name: One-Pot Tortellini with Prosciutto and Peas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 medium leek; salt; 1 pound store-bought fresh tortellini or tortelloni; ½ cup water; 1 ¼ cups heavy cream; 4 ounces prosciutto; ¾ cup frozen sweet peas; 2 ounces finely grated Parmigiano-Reggiano; freshly ground black pepper

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
4 servings
Calories
908 kcal
Course
Main Course
Cuisine
Italian

One-Pot Tortellini with Prosciutto and Peas

Iris Warren

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Give your favorite store-bought tortellini a facelift with the addition of prosciutto, peas, and a creamy leek and Parmesan sauce. With only one dish to clean, it's guaranteed to end up on permanent rotation.

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Ingredients

Servings

3 tablespoons olive oil
1 medium leek white and light green parts only, cut in half lengthwise then crosswise into thin half moons, and rinsed of dirt
salt
1 pound store-bought fresh tortellini or tortelloni I like the Rana brand
½ cup water or for more flavor, chicken broth
1 ¼ cups heavy cream
4 ounces prosciutto cut into ¼-inch matchsticks SEE BUYING TIP*
¾ cup frozen sweet peas
2 ounces finely grated Parmigiano-Reggiano (about 3/4 cup), plus more for sprinkling
freshly ground black pepper

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Instructions

In a large skillet, warm the 3 tablespoons olive oil over medium-high heat.
Toss in the 1 medium leek, season with salt, and sauté until soft and translucent, about 3 minutes.
Add the 1 pound store-bought fresh tortellini or tortelloni to the skillet, pour in the ½ cup water--careful here because there could be a big whoosh of steam--and immediately cover the pan.
Let the tortellini steam, stirring occasionally, until all the water has been absorbed by the pasta, about 5 minutes.
Bump the heat to high.
Add the 1 ¼ cups heavy cream, 4 ounces prosciutto matchsticks, ¾ cup frozen sweet peas, and 2 ounces finely grated Parmigiano-Reggiano. Let the sauce cook, stirring frequently, until it thickens, 2 to 3 minutes.
Slide the pan off the heat, season with salt, if needed, and a good sprinkling of freshly ground black pepper. The sauce will continue to thicken.
Serve in heated bowls with plenty more cheese.

Notes

When buying the prosciutto, ask for one ¼-inch slice. That makes it easy to create the batons. If you have any left over, use them for salads or other pasta dishes.
Buying tip--When buying the prosciutto, ask for one ¼-inch slice. That makes it easy to create the batons. If you have any left over, use them for salads or other pasta dishes.
Avoid overcooking--Don't overcook the tortellini, as they tend to fall apart if cooked for too long.
Storage and reheating--Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of cream or water, if needed, to loosen the sauce.

Nutrition Information

Show Details

Serving 4serving Calories 908kcal (45%) Carbohydrates 59g (20%) Protein 30g (60%) Fat 62g (95%) Saturated Fat 28g (140%) Monounsaturated Fat 20g Trans Fat 0.04g Cholesterol 155mg (52%) Sodium 1225mg (51%) Fiber 6g (24%) Sugar 8g (16%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 908 kcal

% Daily Value*

Serving	4serving
Calories	908kcal	45%
Carbohydrates	59g	20%
Protein	30g	60%
Fat	62g	95%
Saturated Fat	28g	140%
Monounsaturated Fat	20g	100%
Trans Fat	0.04g	2%
Cholesterol	155mg	52%
Sodium	1225mg	51%
Fiber	6g	24%
Sugar	8g	16%