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Lemony Tortellini with Peas and Prosciutto

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

Source: Everyday Food, March 2009
Total Time Prep Servings



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How would you rate this recipe?
  • dspatz
    3 SEP, 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?
  • MS12157780
    28 JAN, 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.
  • EvaRN
    19 JAN, 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.
  • agl644
    23 NOV, 2010
    Used sausage instead of prosciutto and threw in some fresh spinach at the end. Really tasty and very easy.
  • PaniniKathy
    26 FEB, 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!

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