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Title: One-Pot Tortellini W/Prosciutto & Peas
Categories: Pasta, Pork, Vegetables, Citrus
Yield: 4 servings

1 1/2 tb Unsalted butter, plus more
- if needed
4 sl (2 oz) prosciutto
1 Shallot; fine chopped
20 oz Bag refrigerated cheese
- tortellini
10 oz Box frozen peas
1 c Chicken broth
1 c Heavy cream
1/4 ts Ground nutmeg (opt)
Salt & black pepper
Zest & juice of 1/2 lemon *

* about 1 1/2 ts zest plus 1 1/2 tb juice

In a large nonstick skillet, melt the butter over
medium. Add the prosciutto in a single layer and cook,
flipping halfway through, until golden and crisp, 2 to 4
minutes. Press occasionally with a spatula to ensure
even crisping and reducing the heat as necessary if the
fat begins to smoke. Transfer the prosciutto to a plate,
leaving the fat in the pan.

To the skillet, add the shallot and cook over medium
until softened, 2 to 4 minutes, adding about 1/2
tablespoon butter if the pan is dry. Add the tortellini,
peas, chicken broth, heavy cream and nutmeg (if using)
and season with salt and pepper. Simmer over
medium-high, stirring occasionally, until the pasta and
peas are tender, 3 to 5 minutes. (The sauce will thicken
as it cools.) Turn off the heat and stir in the lemon
zest and juice. Season to taste with salt and pepper.
Crumble the prosciutto on top.

By: Ali Slagle

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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