Give tortellini a boost: Instead of tomato sauce, add prosciutto, peas, and lemon zest for a surefire hit.



Ingredient Checklist


Instructions Checklist
  • In a large pot of boiling salted water, cook tortellini until al dente. Reserve 1/2 cup pasta water. Add peas to pot; drain pasta mixture, and set aside.

  • In the same pot, heat 1 tablespoon oil over medium-high heat; add prosciutto and garlic. Cook, stirring frequently, until browned, 2 to 4 minutes.

  • Add pasta mixture, pasta water, 1 tablespoon oil, and lemon zest and juice; toss to combine. Season with salt and pepper.

Reviews (5)

8 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
These directions don't make any sense to me. It says to add frozen peas to the pot after you drain the pasta and reserve the pasta water. Am I missing something?
Rating: Unrated
I so love this dish! And I sometimes when very broke, I buy the dried Tortellini. I also, when I have the money buy fresh spinach and if I use sausage, I only buy the Butterball Turkey that has MUCH less fat in it and still so very tasty. Wonderful the original way and prefer it, but you know, we use what we have.
Rating: Unrated
Not bad! It was a tasty meal. I added a bit more olive oil and a bit less pasta water. I also used a mix of cheese tortellini and ricotta/spinach tortellini. Ill most likely make this again.
Rating: Unrated
Used sausage instead of prosciutto and threw in some fresh spinach at the end. Really tasty and very easy.
Rating: Unrated
Made this tonight and we loved it - great balance of the salty prosciutto, sweet peas, sour lemon and creamy cheese tortellini. Definitely a keeper!