On Line Cookbook

Tortellini with Proscuitto and Peas

Recipe Information
Rich and Authentic Italian meal! A favorite supper from Tuscan farmhouse to an elegant meal before a Roman Symphony Date!

S. Chokel


  • 1 lb (.5 kg). tortellini
  • 1-1/2 sticks butter
  • 1 cup (225 ml) heavy cream
  • 5 thin slices proscuitto, in julienne strips
  • 1/2 cup (125 ml) cooked peas
  • 1 cup (225 ml) parmesan cheese(fresh grated)
  • Cook tortellini in 4 quarts (3775 ml) of boiling and salted water for 7 minutes (until tender) and drain.
  • In a heavy skillet, melt butter over low heat.
  • Add tortellini and stir to coat with butter.
  • Add heavy cream and proscuitto.
  • Cook mixture until cream thickens slightly.
  • Blend in peas, parmesan cheese and pepper.
  • Stir tortellini, stirring until cheese is melted.
  • Serve pasta immediately with a dash of additional parmesan cheese.
I love using fresh garden peas for this recipe. It is a great side dish to a roasted or grilled whole chicken.

If you cannot find proscuitto at your area markets, try using a very good quality ham or a quality bacon. The proscuitto adds a taste that is worthwhile to hunt out a source. Great meal!