Description
This creamy cheese tortellini dish features savory prosciutto, rich heavy cream, and fresh basil for a delightful flavor combination.
Ingredients
Scale
- 18–20 ounces Cheese Tortellini
- 3 tablespoons Butter
- 3 cloves Garlic, minced
- 1/4 pound Prosciutto, cut into thin strips
- 2 cups Heavy Cream
- 1 can Petite Diced Tomatoes
- 3/4 cup Parmesan Cheese
- 1/2 to 3/4 cup Frozen Peas
- 1/4 cup Fresh Basil, thinly sliced
- Salt + Pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the cheese tortellini according to the package instructions, usually about 3-5 minutes. Drain and set aside, ensuring they remain tender.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant. Then, fold in the prosciutto and cook for 3-4 minutes until it becomes slightly crispy.
- Pour in the heavy cream and petite diced tomatoes, stirring gently. Increase the heat to bring the mixture to a simmer, cooking for about 5 minutes while stirring often to blend flavors nicely.
- Stir in the frozen peas, allowing them to heat through for an additional 3-4 minutes. Then, mix in 1/4 cup of Parmesan cheese, and season with salt and pepper to taste.
- Toss the cooked tortellini with the creamy tomato sauce until coated. Serve topped with the remaining Parmesan cheese and fresh basil ribbons.
Notes
- This dish can be served as a main course or a side dish.
- Feel free to add other vegetables such as spinach or mushrooms for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup