Creamy Lemon Tortellini With Sugar Snap Peas And Soppressata

1. 1

   Bring a pot of salted water to a boil.

2. 2

   Finely grate the lemon peel and put the zest in a medium bowl. Squeeze the lemon and add 2 tablespoons of its juice to the bowl. Whisk in the creme fraiche, Parmesan, a couple pinches of salt, and black pepper to taste.

3. 3

   Set a saute pan over medium heat. Once it's hot, add the olive oil to the pan; after about 30 seconds add the soppressata. Cook for 2 or 3 minutes, giving the sausage an occasional stir, until it starts to crisp. Add the sugar snaps to the pan and toss through. Once the sugar snaps turn bright green (about a minute), remove the pan from the heat.

4. 4

   Cook the tortellini according to the package instructions (usually about 3 minutes), making sure not to overcook it. Reserve 1/2 cup of the pasta water, then drain the tortellini well.

5. 5

   Set the pan with the sugar snaps and soppressata over medium-low heat and tip in the tortellini and the creme fraiche mixture. Gently fold everything together until well combined and heated through. If it looks at all dry, add a spoonful or two of the pasta water. Serve right away in shallow bowls with a shower of grated Parmesan.

* Per serving · 4 servings · Values may vary.

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