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A deep skillet filled with tortellini with peas and prosciutto with bowls of pepper and cheese on the side.
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5 / 7 votes

One-Pot Tortellini with Prosciutto and Peas

Give your favorite store-bought tortellini a facelift with the addition of prosciutto, peas, and a creamy leek and Parmesan sauce. With only one dish to clean, it's guaranteed to end up on permanent rotation.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Mains
Cuisine: Italian
Servings: 4 servings
Calories: 908

Ingredients

  • 3 tablespoons olive oil
  • 1 medium leek, white and light green parts only, cut in half lengthwise then crosswise into thin half moons, and rinsed of dirt
  • salt
  • 1 pound store-bought fresh tortellini or tortelloni, I like the Rana brand
  • ½ cup water, or for more flavor, chicken broth
  • 1 ¼ cups heavy cream
  • 4 ounces prosciutto, cut into ¼-inch matchsticks SEE BUYING TIP*
  • ¾ cup frozen sweet peas
  • 2 ounces finely grated Parmigiano-Reggiano, (about 3/4 cup), plus more for sprinkling
  • freshly ground black pepper
US - Metric

Instructions

  • In a large skillet, warm the 3 tablespoons olive oil over medium-high heat.
  • Toss in the 1 medium leek, season with salt, and sauté until soft and translucent, about 3 minutes.
    Oil and leeks cooking in a skillet.
  • Add the 1 pound store-bought fresh tortellini or tortelloni to the skillet, pour in the ½ cup water—careful here because there could be a big whoosh of steam—and immediately cover the pan.
    Tortellini and water being added to a skillet with leeks.
  • Let the tortellini steam, stirring occasionally, until all the water has been absorbed by the pasta, about 5 minutes.
    A covered skillet.
  • Bump the heat to high.
  • Add the 1 ¼ cups heavy cream, 4 ounces prosciutto matchsticks, ¾ cup frozen sweet peas, and 2 ounces finely grated Parmigiano-Reggiano. Let the sauce cook, stirring frequently, until it thickens, 2 to 3 minutes.
    Tortellini, peas, cheese, and prosciutto being combined in a skillet.
  • Slide the pan off the heat, season with salt, if needed, and a good sprinkling of freshly ground black pepper. The sauce will continue to thicken.
  • Serve in heated bowls with plenty more cheese.

Notes

  1. Buying tip—When buying the prosciutto, ask for one ¼-inch slice. That makes it easy to create the matchsticks. If you have any left over, use them for salads or other pasta dishes.
  2. Avoid overcooking—Don't overcook the tortellini, as they tend to fall apart if cooked for too long.
  3. Storage and reheating—Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of cream or water, if needed, to loosen the sauce.

Nutrition

Serving: 4serving | Calories: 908kcal | Carbohydrates: 59g | Protein: 30g | Fat: 62g | Saturated Fat: 28g | Monounsaturated Fat: 20g | Trans Fat: 0.04g | Cholesterol: 155mg | Sodium: 1225mg | Fiber: 6g | Sugar: 8g