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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 / 4 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 batons. 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