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How To make Tortellini with Peas and Prosciutto
15 ounce tortellini
cheese
1 1/2 cup whipping cream
nutmeg :
freshly grated pinc 6 tablespoon parmesan freshly grated
3/4 cup peas :
frozen tiny thawed d
1 1/2 ounce prosciutto -- fat trimmed cut
salt and freshly ground pepp
Cook tortellini in large pot of boiling salted water until barely tender, stirr ing occasionally to prevent sticking. Drain thoroughly. Meanwhile, bring cream to boil in heavy large saucepan. Reduce heat. Add nutmeg and simmer until sli ghtly thickened, about 8 minutes. Return tortellini to pot. Add warm cream, Pa rmesan, peas and prosciutto. Simmer over low heat until tortellini are tender and sauce thickens, stirring occasionally, about 4 minutes. Season with salt an d pepper. Divide among four warm bowls and serve.
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How to Cook Tortellini
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Tortellini in a Creamy Parmesan Sauce Recipe Just 3 Ingredients!
Only 3 Ingredients! Homemade Creamy Parmesan Sauce in Minutes!
Nick Stellino shares his EASY tasty tortellini in a creamy parmesan sauce recipe as seen on PBS and Create TV. You'll never buy another white sauce again, I promise!
Full recipe:
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tortellini 3 P panna, piselli, prosciutto cotto. tortellini, cream, peas and baked ham
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Italian Chicken Tortellini Skillet -- one pan! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
▢1 tablespoon canola or olive oil
▢1 lb boneless skinless chicken breasts (about 2) cut into ½ pieces
▢1 tablespoon minced garlic
▢1 teaspoon dried basil
▢1 teaspoon dried oregano
▢1 teaspoon salt
▢½ teaspoon dried thyme
▢⅛ teaspoon red chili flakes (more if you like the heat)
▢14 oz canned diced tomatoes (with liquid) 398 ml
▢1 cup chopped fresh spinach
▢½ cup roasted red peppers (store bought) chopped
▢½ cup cream (any kind – or milk)
▢½ cup chicken broth
▢2 teaspoons corn starch
▢3 cups frozen cheese tortellini (350 grams)
▢1 cup shredded mozzarella
▢2 tablespoons shredded Parmesan cheese
Instructions
In a large skillet, heat oil over medium high heat. Add chicken and cook until no longer pink, stirring as needed, about 3-4 minutes.
Add garlic, basil, oregano, salt, thyme, and chili flakes and and cook 1 minute.
Add tomatoes, roasted red peppers, and cream. Whisk together the corn starch and broth and stir into the pan as well.
Add the tortellini and bring to a simmer over medium high heat. Reduce heat to medium low, cover and cook until tender (about 3-4 minutes).
Stir in spinach and cheeses and serve.
Cheese Tortellini with Peas and Pepper
Full recipe:
This Cheese Tortellini with Peas and Pepper is one of the fastest pasta meals you can put on your dinner table. The whole thing comes together in about 15 minutes and it’s perfect for a quick and easy weeknight meal. A creamy Parmesan and butter sauce with a fresh, sweet bite from the peas.
Tri-Color Tortellini with Prosciutto and Mushrooms
Tri-color tortellini in a creamy aflredo-eqsue sauce with prosciutto, mushrooms and peas. Kind of like what they served at Green Mill and Pasta Factory.
What you'll need:
1 lb frozen tri-color tortellini
1 Tbsp butter
1 oz prosciutto, sliced thin and chopped
4 oz fresh sliced mushrooms
1/2 cup frozen peas
1 tsp minced garlic (about 2 cloves)
1 cup heavy cream or half and half
1/2 cup grated parmesan cheese
salt and pepper to taste
pinch of grated nutmeg (optional)
Saute the prosciutto, mushrooms and peas in the butter over medium-high heat until mushrooms are cooked and prosciutto is browned. Cook tortellini according to package instructions. Add in garlic and salt and pepper. Cook for and additional 1-2 minutes. Add in cream. Bring to a simmer and stir in parmesan cheese. Remove from heat. Add in cooked tortellini and mix well. Serve and enjoy! Makes 2-4 servings.