Subj : NYT Most Popular 2024/05
To   : All
From : Dave Drum
Date : Thu Jan 23 2025 19:00:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: One-Pot Tortellini w/Prosciutto & Peas
 Categories: Pasta, Pork, Vegetables, Citrus
      Yield: 4 servings
 
  1 1/2 tb Unsalted butter, plus more
           - if needed
      4 sl (2 oz) prosciutto
      1    Shallot; fine chopped
     20 oz Bag refrigerated cheese
           - tortellini
     10 oz Box frozen peas
      1 c  Chicken broth
      1 c  Heavy cream
    1/4 ts Ground nutmeg (opt)
           Salt & black pepper
           Zest & juice of 1/2 lemon *
 
  * about 1 1/2 ts zest plus 1 1/2 tb juice
  
  In a large nonstick skillet, melt the butter over
  medium. Add the prosciutto in a single layer and cook,
  flipping halfway through, until golden and crisp, 2 to 4
  minutes. Press occasionally with a spatula to ensure
  even crisping and reducing the heat as necessary if the
  fat begins to smoke. Transfer the prosciutto to a plate,
  leaving the fat in the pan.
  
  To the skillet, add the shallot and cook over medium
  until softened, 2 to 4 minutes, adding about 1/2
  tablespoon butter if the pan is dry. Add the tortellini,
  peas, chicken broth, heavy cream and nutmeg (if using)
  and season with salt and pepper. Simmer over
  medium-high, stirring occasionally, until the pasta and
  peas are tender, 3 to 5 minutes. (The sauce will thicken
  as it cools.) Turn off the heat and stir in the lemon
  zest and juice. Season to taste with salt and pepper.
  Crumble the prosciutto on top.
  
  By: Ali Slagle
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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