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One-Pot Tortellini with Prosciutto and Peas

Luxurious in the end result but not in process, this quick, one-pot pasta features crisp shards of salty prosciutto, soft pillows of tortellini and bright pops of sweet peas in a silky lemon cream sauce. The dish is inspired by pasta alla papalina, a more delicate that uses prosciutto instead of guanciale and Parmesan instead of Pecorino. While pasta alla papalina often uses long noodles, this dish uses tortellini and cooks them right in the broth and heavy cream: No waiting for a pot of water to boil, and the starch from the pasta helps the half-and-half thicken into a sauce. Serve alongside an or . You can use bacon instead of prosciutto, which will add some smokiness.

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Ingredients

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

753 calories; 37 grams fat; 22 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 78 grams carbohydrates; 7 grams dietary fiber; 9 grams sugars; 29 grams protein; 1082 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

Step 1
In a large nonstick skillet, melt the butter over medium. Add the prosciutto in a single layer and cook, flipping halfway through, until golden and crisp, 2 to 4 minutes. Press occasionally with a spatula to ensure even crisping and reducing the heat as necessary if the fat begins to smoke. Transfer the prosciutto to a plate, leaving the fat in the pan.
Step 2
To the skillet, add the shallot and cook over medium until softened, 2 to 4 minutes, adding about ½ tablespoon butter if the pan is dry. Add the tortellini, peas, chicken broth, heavy cream and nutmeg (if using) and season with salt and pepper. Simmer over medium-high, stirring occasionally, until the pasta and peas are tender, 3 to 5 minutes. (The sauce will thicken as it cools.) Turn off the heat and stir in the lemon zest and juice. Season to taste with salt and pepper. Crumble the prosciutto on top.