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Recipe by: Lisa Prince

Prosciutto and Peas-Elizabeth Gardner

A quick and easy dish that is a favorite of Elizabeth’s daughter, Reese.  This is perfect comfort food on a cold night. Serve with a salad and some crusty French bread. You can also add some of the pasta water to help thicken the sauce.

Servings: 4
Cook Time: Prep Time: 20 minutes; Total Time: 20 minutes
Meal Type: Entree
NC Ingredients: prosciutto, heavy cream, chives

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Ingredients

2
pkgs. (9 oz.) fresh cheese tortellini (Elizabeth like’s the Trader Joes brand)
8
slices of prosciutto, thin sliced
1
Tbsp. butter
1
to 1 ½ cups heavy cream
1/2
cup Parmesan, grated
3/4
cup frozen peas
Optional: 2-3 Tbsp. fresh chives, finely chopped
Salt and pepper to taste

Directions

Cook tortellini according to package directions.

While it’s cooking: roughly chop the prosciutto into 2-inch pieces.  Add butter to a frying pan and sauté prosciutto on medium-high for 3-4 minutes.  Remove pan from heat, spoon off any grease and let cool slightly.  Put it back on the burner at medium-high and add the cream and parmesan.  Stir until it thickens a bit.  Then add the peas and stir until they are warm.  Add the chives and any salt or pepper to taste.  You can also add more parmesan if you’d like.  You will want the sauce to taste a bit salty because you are tossing it with the tortellini which can be a little bland.

Drain tortellini and put it back in the pot.  Add the sauce and stir to coat the tortellini.  Serve with grated parmesan.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.