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Thursday: Tortellini alla Panna

I enjoyed this dish almost every single day one summer in Siena. Of course I was 19 and burned calories dancing the night away. I still like to have it once a year for the memories… it’s creamy, tangy and delicious  - go ahead, live a little.
Serves: 4     Prep: 15     Cooking: 15

Ingredients

1 lb tortellini, fresh
2 tablespoons kosher or sea salt
1 stick of good quality butter
1 cup green peas (frozen is fine, just have them thawed out)
½- ¾ cup cubed ham or prosciutto, chopped  
2/3 cup heavy cream
8 ounces Parmigiano cheese, freshly grated
Sea salt to taste
½ teaspoon freshly ground pepper
a good pinch of freshly ground nutmeg to taste

Instructions

Prep Opportunity
Cube the ham.
1
In a large, deep pot add the water and salt. Bring to a boil.
2
Meanwhile, when the water is heating, melt the butter in a large skillet on a low temperature.
3
When the water begins to boil, add the tortellini, a few at a time.
4
Cook for just 3 minutes and remove the tortellini with a strainer.
5
Gently add the tortellini to the melted butter in the skillet and toss to coat.
6
Add the peas and prosciutto.
7
Add the heavy cream and the grated Parmigiano.
8
The tortellini MUST be prepared IN the sauce.
9
Continue to toss very gently for 3 - 4 minutes.
10
Sprinkle with extra cheese, pepper and nutmeg.
11
Serve immediately.