MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: One-Pot Tortellini With Prosciutto & Peas
 Categories: Pasta, Pork, Vegetables, Citrus
      Yield: 4 Servings

  1 1/2 tb Unsalted butter; plus more
           - if needed
      4 sl Prosciutto (2 oz)
      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 (optional)
           Salt & black pepper
    1/2    Lemon; zest & juice of *

  * 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 tb 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.

  Recipe by Ali Slagle

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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