Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Tortellini With Peas And Prosciutto
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- #55496
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
15 ounces cheese filled tortellini
1 1/2 cup whipping cream
1 pinch freshly grated nutmeg
6 tablespoons grated Parmesan cheese
3/4 cup tiny frozen peas, thawed and drained
1 1/2 ounce prosciutto, fat trimmed
salt and freshly ground black pepper
directions
Cook tortellini in large pot of boiling salted water until barely tender, stirring occasionally to prevent sticking. Drain thoroughly.
Meanwhile, bring cream to boil in heavy large saucepan. Reduce heat. Add nutmeg and simmer until slightly thickened, about 8 minutes.
Return tortellini to pot. Add warm cream, Parmesan, peas and prosciutto. Simmer over low heat until tortellini are tender and sauce thickens, stirring occasionally, about 4 minutes. Season with salt and pepper.
Divide among individual warm bowls and serve.
added by
01kim
nutrition data
Nutritional data has not been calculated yet.
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