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Tortellini With Peas And Prosciutto ethnic, pasta 15 oz tortellini; cheese 1 single nutmeg; freshly grated pinc 3/4 cup peas; frozen tiny thawed dr 1 single salt and freshly ground pepp 1 1/2 cup whipping cream 6 tablespoon parmesan; freshly grated 1 1/2 oz prosciutto; fat trimmed cut Cook tortellini in large pot of boiling salted water until barely tender, stirring occasionally to prevent sticking. Drain thoroughly. Meanwhile, bring cream to boil in heavy large saucepan. Reduce heat. Add nutmeg and simmer until slightly thickened, about 8 minutes. Return tortellini to pot. Add warm cream, Parmesan, peas and prosciutto. Simmer over low heat until tortellini are tender and sauce thickens, stirring occasionally, about 4 minutes. Season with salt and pepper. Divide among four warm bowls and serve. Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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