Tortellini with Peas and Prosciutto

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.

Yield: 8 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 345
  • Calories from fat: 22%
  • Fat: 8.4g
  • Saturated fat: 3.8g
  • Protein: 17.4g
  • Carbohydrate: 49.7g
  • Fiber: 3.5g
  • Cholesterol: 39mg
  • Iron: 1.1mg
  • Sodium: 752mg
  • Calcium: 123mg

Ingredients

  • 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

Preparation

  1. 1. Cook tortellini according to package directions. Add peas during last minute of cooking. Drain pasta and peas; place in a large bowl.
  2. 2. 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.
  3. 3. Toss half-and-half sauce, cheese, and remaining ingredients with pasta.
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