One-Pot Tortellini with Prosciutto and Peas

I know I sound like a dinosaur when I admit to getting two newspapers a day along with weekly news sources. In today’s world, I am calmer when I can read my news digested and presented without the “drama” of the moment.

The other bonus is finding outstanding recipe ideas like the One-Pot Tortellini with Prosciutto and Peas from our friends @nytimes. It was so easy, and I really cooked everything in one pot. Other than chopping the shallot, I did not have to pull out another thing.

I started by cooking the prosciutto until crisp. I removed the prosciutto, so it did not overcook, but used the fat to cook the shallots. Once the shallots softened, it was a matter of adding the rest of the ingredients into the pan which included the peas, cheese tortellini, chicken broth, heavy cream, nutmeg, and zest and juice of half a lemon. I covered the pot but stirred frequently watching in amazement as the tortellini cooked in the sauce. I added the prosciutto back to the ingredients and served up a delicious pasta in less than thirty minutes. Perfect!