A tasty pasta dish with a luscious, creamy sauce with prosciutto cotto and green peas.
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Tortellini alla panna, or tortellini with cream, is a tasty pasta dish with a luscious, creamy sauce with prosciutto cotto and green peas. It’s the perfect dish to whip up for a busy weeknight. With just a few ingredients, and less than 30 minutes, you have a delicious homemade pasta dish that also serves up great lunch leftovers the next day.
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Tortellini alla Panna
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1 lb (454 g) fresh beef tortellini
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2 cups (250 mL) heavy cream
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West Coast Table
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11 oz (312 g) prosciutto cotto (diced)
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7 oz (198 g) frozen green peas
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1 onion finely chopped
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2 tbsp (30 mL) olive oil
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Parmigiano reggiano, grated
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Salt and pepper
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Sauté chopped onion in olive oil until translucent and softened. Add frozen peas and cook for 15 minutes. Add diced prosciutto cotto and cook for two minutes. Pour in the heavy cream and simmer over low heat to thicken. Season with salt and pepper.
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Boil the tortellini in salted water according to package instructions. Drain the beef tortellini and add directly to the pan with the sauce. Stir in the freshly grated Parmigiano reggiano cheese and serve immediately.
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Serves 4.
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Maria Fazzari Larosa is a cookbook author of Maria’s Italian Cucina of Burnaby who shares her recipe creations online @mariascucina on Instagram.
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