From the Food Network Magazine. Yes, that is grated Parmesan from my food processor. It's just so much easier to shred it in batches in that baby.1 lb. meat-filled tortellini (I would pick whatever tortellini you prefer. Maybe not meat for me next time)
2 Tbsp. olive oil
4 oz. prosciutto or pancetta, finely chopped
3 cloves minced garlic
1 Tbsp. tomato paste
1/4 c. heavy cream
1 c. frozen peas, thawed
2 tbsp chopped fresh parsley (optional = I completely forgot this ingredient)
Parmesan cheese - to taste
Bring a large pot of salted water to a boil. Add the tortellini and cook according to pkg directions. Meanwhile, heat a large skillet over medium heat. Add the olive oil and prosciutto and cook until crisp, 3-4 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 1 minute. Ladle in about 1 cup of the pasta cooking water and simmer until reduced about half. Add the cream and simmer until slightly thickened.
About 2 minutes before the tortellini are done, add the peas to the boiling water and cook until just tender. Drain the tortellini and peas and add to the skillet, tossing to coat with the sauce. Stir in the parsley, top with parmesan cheese and serve immediately.
YUM!
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