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This blog is a culmination of two forever-bakers who have spent countless hours reading about, thinking about, and dreaming about baking delicious treats in our spare time. After taking a few cake decorating classes, our interest has soared to no end. While living and working in the same city has been a sweet treat in itself, a move across the state has spawned the desire to keep in touch by taking our love of baking and everything kitchen to the next level. So wipe your feet on the mat and stay awhile!


Monday, June 27, 2011

Tortellini with Prosciutto and Peas

Lately I've been trying to avoid my oven at all costs and have been looking for recipes that don't require me to sweat in front of my stovetop... I mean stand in front of my stove.  This recipe has minimal ingredients and can be ready in under 30 minutes, perfect for a week night.  I used a prepared tortellini that wasn't frozen so it only took about 9 minutes to boil, perfect timing to get the sauce ready in a skillet. 
Tortellini with Prosciutto and Peas
Adapted from Food.com

12 oz. cheese tortellini
1/4 c. water, reserved from pasta
2 tbl butter
2 garlic cloves, minced
1/4 lb prosciutto, sliced into thin strips
1 c. heavy cream
1/4 c. parmesan cheese, grated
1 c. frozen peas, thawed

Begin by cooking the tortellini according to the instructions on the package, while boiling prepare the sauce.  Melt the butter in a skillet and cook the garlic for approximately 1 minute.  Add the prosciutto and cook for approximately two minutes more, just to get some flavor.  Add the heavy cream and simmer until the sauce is thickened and reduced by half, between 5-10 minutes.  Meanwhile, drain the tortellini when fully cooked, remembering to save the 1/4 c. of water.  Remove from the heat and stir in the parmesan, peas, and reserved water from pasta.  Toss the pasta in the sauce and serve immediately.




Susan said...

Thanks so much for sharing this recipe. I grew up in Italy & this is one of my favorite dishes!

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