Prosciutto is cured Italian ham that is usually very thinly sliced and eaten raw or lightly cooked. Look for it in the specialty section of the deli.
1 (20-ounce) package fresh cheese or meat tortellini
1 (10-ounce) package frozen petite green peas, thawed
1 teaspoon butter
2 garlic cloves, minced
2 cups fat-free half-and-half
1/4 cup all-purpose flour
1/4 cup plus 2 tablespoons freshly grated Romano cheese
4 ounces prosciutto or lean ham, coarsely chopped
1/2 cup finely chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon black pepper
How to Make It
Cook tortellini according to package directions. Add peas during last minute of cooking. Drain pasta and peas; place in a large bowl.
While pasta cooks, melt butter in a medium saucepan. Add garlic; sauté 30 seconds. Combine half-and-half and flour in a small bowl, stirring with a whisk; add to pan. Bring to a simmer; cook 3 to 4 minutes or until thickened, stirring constantly with a whisk.
Toss half-and-half sauce, cheese, and remaining ingredients with pasta.
Oxmoor House Healthy Eating Collection
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