Tortellini with green peas in a creamy sauce
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 475, total fat 27 G., saturated fats 10 G., proteins 29 G., carbohydrates 28 G., fiber 3 G., cholesterol 195 mg, sodium 1237 mg, sugar 0 G.
Calories 475, total fat 27 G., saturated fats 10 G., proteins 29 G., carbohydrates 28 G., fiber 3 G., cholesterol 195 mg, sodium 1237 mg, sugar 0 G.
Italian tortellini dumplings are delicious on their own, but they're even more delicious served in a fragrant tomato sauce made with fried Italian prosciutto and garlic. Blanched green peas make a wonderful accompaniment to these meaty tortellini, adding a fresh, vegetal flavor and vibrant color. Serve sprinkled with fresh herbs and grated Parmesan. This dish takes just 25 minutes to prepare, making it perfect for a delicious weekday dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 gr. tortellini with meat filling
- 2 tablespoons extra-virgin olive oil
- 110 g prosciutto or pancetta, finely chopped
- 3 cloves garlic, thinly sliced
- 1 tbsp tomato paste
- 1/4 cup heavy cream
- 1 cup frozen green peas, thawed
- 2 tbsp chopped fresh parsley
- 0.5 tbsp. grated parmesan
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Recipes with similar ingredients: tortellini pasta, dumplings, prosciutto, pancetta, Parmesan cheese, peas, cream
Cooking the dish according to the recipe:
- Bring a large saucepan of salted water to a boil. Add the tortellini and cook according to the label directions.
- Meanwhile, heat a large skillet over medium heat. Add the olive oil and prosciutto and cook until crisp, 3-4 minutes. Add the garlic and tomato paste and cook until fragrant, about 1 minute. Pour in about 1 cup of the tortellini cooking water and cook until reduced by about half, 3-4 minutes. Add the cream and simmer until slightly thickened, 2-3 minutes.
- About 2 minutes before the tortellini is done, add the peas to the boiling water and cook until tender. Drain the tortellini and peas and add them to the pan, stirring to coat with the sauce. Add the parsley. Sprinkle with Parmesan.
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