One-Pot Tortellini with Prosciutto and Peas Recipe
Introduction
This One-Pot Tortellini with Prosciutto and Peas is a creamy, comforting dish that comes together quickly and easily. With tender cheese tortellini, sweet peas, and crispy prosciutto, it’s perfect for a satisfying weeknight meal.
Ingredients
- 1½ tablespoons unsalted butter, plus more if needed
- 4 slices prosciutto (about 2 ounces)
- 1 shallot, finely chopped
- 16 to 20 ounces refrigerated cheese tortellini
- 2 cups (10 ounces) frozen peas (no need to thaw)
- 1 cup chicken broth
- 1 cup heavy cream
- ¼ teaspoon ground nutmeg (optional)
- Salt and black pepper
- Zest and juice of ½ lemon (about 1½ teaspoons zest plus 1½ tablespoons juice)
Instructions
- Step 1: In a large nonstick skillet, melt the butter over medium heat. Add the prosciutto in a single layer and cook, flipping halfway through, until it is golden and crisp, about 2 to 4 minutes. Press occasionally with a spatula to ensure even crisping. Reduce heat if the fat starts to smoke. Transfer the prosciutto to a plate, leaving the fat in the pan.
- Step 2: Add the shallot to the skillet and cook over medium heat until softened, about 2 to 4 minutes. Add about ½ tablespoon butter if the pan looks dry.
- Step 3: Stir in the tortellini, peas, chicken broth, heavy cream, and nutmeg if using. Season with salt and black pepper. Simmer over medium-high heat, stirring occasionally, until the pasta and peas are tender, about 3 to 5 minutes. The sauce will thicken as it cools.
- Step 4: Turn off the heat and stir in the lemon zest and juice. Taste and adjust seasoning with salt and pepper as needed.
- Step 5: Crumble the crispy prosciutto on top before serving for added texture and flavor.
Tips & Variations
- Use fresh tortellini if possible for a more tender texture, but frozen works fine too.
- Swap peas for asparagus tips or spinach if you prefer different greens.
- For a vegetarian version, omit the prosciutto and substitute vegetable broth.
- Add a handful of grated Parmesan cheese just before serving for extra richness.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of cream or broth if the sauce has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried tortellini for this recipe?
Dried tortellini takes longer to cook and may not absorb the sauce as well. It’s best to use refrigerated or fresh tortellini to achieve the creamy texture and quick cooking time.
What can I substitute for prosciutto?
You can use cooked bacon or pancetta for a similar salty, crispy element. For a vegetarian option, omit it entirely or add sautéed mushrooms for extra umami.
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One-Pot Tortellini with Prosciutto and Peas Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
This One-Pot Tortellini with Prosciutto and Peas is a creamy, comforting Italian-inspired dish that combines tender cheese tortellini, crisp prosciutto, and sweet peas in a luscious sauce made with chicken broth, heavy cream, and a hint of lemon. The prosciutto adds a savory crunch while the lemon zest and juice brighten the rich flavors, making it a quick yet elegant meal perfect for weeknights or casual entertaining.
Ingredients
Main Ingredients
- 1½ tablespoons unsalted butter, plus more if needed
- 4 slices prosciutto (about 2 ounces)
- 1 shallot, finely chopped
- 16 to 20 ounces refrigerated cheese tortellini
- 2 cups (10 ounces) frozen peas (no need to thaw)
- 1 cup chicken broth
- 1 cup heavy cream
- 1/4 teaspoon ground nutmeg (optional)
- Salt and black pepper, to taste
- Zest and juice of 1/2 lemon (about 1½ teaspoons zest plus 1½ tablespoons juice)
Instructions
- Cook the Prosciutto: In a large nonstick skillet, melt the butter over medium heat. Add the prosciutto slices in a single layer and cook until they are golden and crisp, about 2 to 4 minutes, flipping halfway through. Press with a spatula occasionally to promote even crisping and reduce heat if the fat starts to smoke. Once crisp, transfer the prosciutto to a plate, leaving the rendered fat in the pan.
- Sauté the Shallot: Add the finely chopped shallot to the skillet and cook over medium heat until softened, approximately 2 to 4 minutes. If the pan looks dry, add about ½ tablespoon more butter to prevent burning.
- Combine Ingredients and Simmer: To the skillet, add the refrigerated cheese tortellini, frozen peas (no need to thaw), chicken broth, heavy cream, and nutmeg if using. Season with salt and black pepper. Bring the mixture to a simmer over medium-high heat, stirring occasionally. Cook until the tortellini and peas are tender, about 3 to 5 minutes. The sauce will thicken slightly as it cools off the heat.
- Add Lemon and Finish: Turn off the heat and stir in the lemon zest and juice for brightness. Taste and adjust seasoning with additional salt and pepper as needed. Finally, crumble the crispy prosciutto on top before serving.
Notes
- Use refrigerated cheese tortellini for best texture; fresh pasta ensures even cooking in a short time.
- Rendering the prosciutto fat in the pan adds extra flavor to the dish, so do not discard it.
- The optional ground nutmeg adds a subtle warmth that complements the cream and peas.
- If you prefer a vegetarian version, omit the prosciutto and use vegetable broth instead of chicken broth.
- To make this dish gluten-free, substitute the tortellini with a gluten-free variety.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: one pot tortellini, prosciutto pasta, creamy tortellini, easy Italian dinner, peas tortellini recipe
