• Back 2 Skool Dinners - 20

    From Dave Drum@1:3634/12 to All on Wed Sep 11 14:47:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: One-Pot Tortellini W/Prosciutto & Peas
    Categories: Pasta, Pork, Vegetables, Citrus
    Yield: 4 servings

    1 1/2 tb Unsalted butter, plus more
    - if needed
    4 sl (2 oz) prosciutto
    1 Shallot; fine chopped
    20 oz Bag refrigerated cheese
    - tortellini
    10 oz Box frozen peas
    1 c Chicken broth
    1 c Heavy cream
    1/4 ts Ground nutmeg (opt)
    Salt & black pepper
    Zest & juice of 1/2 lemon *

    * about 1 1/2 ts zest plus 1 1/2 tb juice

    In a large nonstick skillet, melt the butter over
    medium. Add the prosciutto in a single layer and cook,
    flipping halfway through, until golden and crisp, 2 to 4
    minutes. Press occasionally with a spatula to ensure
    even crisping and reducing the heat as necessary if the
    fat begins to smoke. Transfer the prosciutto to a plate,
    leaving the fat in the pan.

    To the skillet, add the shallot and cook over medium
    until softened, 2 to 4 minutes, adding about 1/2
    tablespoon butter if the pan is dry. Add the tortellini,
    peas, chicken broth, heavy cream and nutmeg (if using)
    and season with salt and pepper. Simmer over
    medium-high, stirring occasionally, until the pasta and
    peas are tender, 3 to 5 minutes. (The sauce will thicken
    as it cools.) Turn off the heat and stir in the lemon
    zest and juice. Season to taste with salt and pepper.
    Crumble the prosciutto on top.

    By: Ali Slagle

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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