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
Scale
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
