Saturday, April 24, 2010

Tortellini and Panna with Prosciutto, Peas, and Mushrooms


This dish was amazing! So simple and tasty! This came together very quickly, making it a perfect choice for a lovely weeknight meal, thanks to the fresh pre-made tortellini. As a sidenote, anyone know what "panna" is? I'm not quite sure!

Tortellini and Panna with Prosciutto, Peas, and Mushrooms
"The Frugal Gourmet Cooks Italian" Jeff Smith

1 tbl. olive oil
1 clove garlic, crushed
1/4 lb. mushrooms, sliced
1 cup frozen peas, thawed
1/2 cup thinly sliced and chopped prosciutto
3/4 cup whipping cream or half-and-half
1 lb. fresh or frozen cheese tortellini
1/4 cup freshly grated Parmesan cheese
salt and pepper to taste

Heat a medium-size frying pan and add the oil, garlic, and mushrooms. Saute over medium-high heat for 3 minutes until the mushrooms are just tender. Add the peas and prosciutto and saute for a couple more minutes. Add the cream and simmer for 2 minutes more.
Boil the tortellini in a pot of lightly salted water until tender, 7-9 minutes, and drain well. Return tortellini to the pot and add the Parmesan cheese. Pour sauce over pasta and toss well. Salt and pepper to taste.
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