TORTELLINI WITH PARMA PROSCIUTTO, VIDALIA ONIONS & PEAS
Pasta, Vegetables
Intermediate

TORTELLINI WITH PARMA PROSCIUTTO, VIDALIA ONIONS & PEAS

Buttery prosciutto-onion-pea sauce finished with chicken stock and parm over tortellini.

"Tortellini tossed in butter, peas, and crispy Parma prosciutto — oh so good!" - Alexia

30 Minutes
Total Time
4
Servings
Intermediate
Level

Ingredients

  • 1 lb Tortellini
  • 10 slices thin Parma Prosciutto, cut into strips
  • 6 tbsp Salted Butter
  • 3 tbsp Olive Oil
  • 1 cup Baby Peas
  • 1 Vidalia Onion, finely chopped
  • Cracked Black Pepper (to taste)
  • 1 cup Chicken Stock
  • 1 bunch Fresh Parsley
  • Parmigiano Reggiano Cheese (grated and shaved)

Instructions

1

Sauté the Onions

In a large pan, heat 3 tablespoons of olive oil and 2 tablespoons of butter. Add finely chopped Vidalia onion, season with cracked black pepper, and sauté until translucent.

2

Crisp the Prosciutto

Add the Parma prosciutto strips into the pan and sauté until crispy and fragrant.

3

Deglaze with Chicken Stock

Pour in the chicken stock to deglaze the pan, scraping up any browned bits. Season again with cracked black pepper and reduce the stock over low heat.

4

Add Peas and Butter

When the stock has reduced, add the baby peas and remaining 4 tablespoons of butter. Stir until melted and well combined.

5

Cook the Tortellini

Bring salted water to a boil and cook the tortellini until they float to the top. Reserve 1/4 cup of pasta water before draining.

6

Combine Pasta and Sauce

Fold the cooked tortellini into the sauce. Add grated Parmigiano Reggiano and use the reserved pasta water to adjust consistency.

7

Finish and Serve

Plate the tortellini, top with chopped fresh parsley, and garnish with shaved Parmigiano Reggiano. Serve hot.