Lemony Tortellini with Peas and Prosciutto
Give tortellini a boost: Instead of tomato sauce, add prosciutto, peas, and lemon zest for a surefire hit.
Everyday Food, March 2009
8 Ratings
- 5 star values: 1
- 4 star values: 3
- 3 star values: 2
- 2 star values: 2
- 1 star values: 0
Martha Stewart Member
Rating: Unrated
09/03/2011 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?
Martha Stewart Member
Rating: Unrated
01/28/2011 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.
Martha Stewart Member
Rating: Unrated
01/19/2011 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.
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Martha Stewart Member
Rating: Unrated
11/23/2010 Used sausage instead of prosciutto and threw in some fresh spinach at the end. Really tasty and very easy.
Martha Stewart Member
Rating: Unrated
02/26/2009 Made this tonight and we loved it - great balance of the salty prosciutto, sweet peas, sour lemon and creamy cheese tortellini. Definitely a keeper!