Peas and Prosciutto with Tortellini
Frozen tortellini is the no-fuss answer when you want a satisfying pasta dinner in a hurry.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 568 |
| pro | 29 g |
| total fat | 24 g |
| sat. fat | 14 g |
| carb | 59 g |
| fibre | 4 g |
| chol | 135 mg |
| sodium | 722 mg |
| % RDI: | - |
| calcium | 40% |
| iron | 19% |
| vit A | 23% |
| vit C | 7% |
| folate | 20% |
-
1 lb (500 g) frozen cheese tortellini
1 cup (250 mL) ricotta cheese
3/4 cup (175 mL) milk
2 tbsp (25 mL) butter
1/4 cup (50 mL) chopped green onions
4 slices prosciutto or ham, chopped
Pinch hot pepper flakes (optional)
2/3 cup (150 mL) cooked or frozen green peas
1/2 tsp (2 mL) pepper
Pinch each ground nutmeg and salt
1/4 cup (50 mL) grated parmesan cheese
Preparation:
In large pot of boiling salted water, cook tortellini until tender but firm, about 10 minutes; drain well.
Meanwhile, in blender or food processor, purée ricotta cheese with milk until smooth; set aside.
In large skillet, melt butter over medium heat; cook onions, prosciutto, and hot pepper flakes (if using), stirring, until onions are softened, about 5 minutes.
Stir in tortellini, ricotta mixture, peas, pepper, nutmeg and sa< cook, stirring, until heated through and tortellini are well coated. Sprinkle with Parmesan.
Source
Pasta By The Season: Spring 2004
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