Ingredients
12 ounces cheese tortellini
1/4 cup water, reserved from cooking pasta
2 tablespoons butter
2 garlic cloves, minced
1/4 lb prosciutto, sliced into thin strips
1 cup heavy cream
1 pinch nutmeg, freshly grated
1/4 cup parmesan cheese, freshly grated
3/4 cup frozen baby peas, thawed
salt and pepper
1/4 cup water, reserved from cooking pasta
2 tablespoons butter
2 garlic cloves, minced
1/4 lb prosciutto, sliced into thin strips
1 cup heavy cream
1 pinch nutmeg, freshly grated
1/4 cup parmesan cheese, freshly grated
3/4 cup frozen baby peas, thawed
salt and pepper
Directions:
1 Cook tortellini according to package directions.
2 Melt butter in skillet and cook garlic for 1 minute.
3 Add Prosciutto and cook for 2 minutes.
4 Add heavy cream and bring to a simmer.
5 Add nutmeg and simmer until cream is thickened and reduced by half.
6 Stir in 1/4 cup Parmesan and peas.
7 Stir in reserved cooking liquid and tortellini and toss to coat.
8 Season to taste with salt and freshly ground black pepper.
9 Serve and enjoy!
1 Cook tortellini according to package directions.
2 Melt butter in skillet and cook garlic for 1 minute.
3 Add Prosciutto and cook for 2 minutes.
4 Add heavy cream and bring to a simmer.
5 Add nutmeg and simmer until cream is thickened and reduced by half.
6 Stir in 1/4 cup Parmesan and peas.
7 Stir in reserved cooking liquid and tortellini and toss to coat.
8 Season to taste with salt and freshly ground black pepper.
9 Serve and enjoy!
Recipe from: www.food.com
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