Tortellini With Peas And Prosciutto Recipe

Name: Tortellini With Peas And Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; 4 ounces chopped walnuts; 2 family size (18-ounce) packages, cheese or mushroom and cheese filled fresh tortellini (sold on dairy aisle of market); 1 cup chicken stock or broth; 10 ounces (1 package) baby spinach, reserve a few leaves for garnish; 2 cloves garlic; 2/3 cup (a couple of handfuls) grated Parmigiano or Romano; 1/4 teaspoon ground nutmeg or freshly grated; 1/4 cup extra-virgin olive oil; Salt and pepper; Edible flowers, optional plate garnish, nice for parties

Servings: persons

Ingredients
4 ounces chopped walnuts
2 family size (18-ounce) packages, cheese or mushroom and cheese filled fresh tortellini (sold on dairy aisle of market)
1 cup chicken stock or broth
10 ounces (1 package) baby spinach, reserve a few leaves for garnish
2 cloves garlic
2/3 cup (a couple of handfuls) grated Parmigiano or Romano
1/4 teaspoon ground nutmeg or freshly grated
1/4 cup extra-virgin olive oil
Salt and pepper
Edible flowers, optional plate garnish, nice for parties

1
Toast walnut pieces in a small pan or toaster oven until lightly browned. Remove from heat and cool.
2
Place a large pot of water on to boil. When it comes to rolling boil, salt the water and cook tortellini to package directions.
3
Heat 1 cup chicken stock or broth to a boil and remove from heat.
4
Using a food processor, working in batches, grind spinach leaves with nuts, chicken stock, and garlic. Transfer ground spinach nut paste to a large bowl. Stir in the cheese, nutmeg, and olive oil, and season with salt and pepper, to taste.
5
Coat hot, cooked tortellini with sauce, tossing in the bowl you prepared sauce in. Turn pasta out on to a serving platter and garnish with a few baby spinach leaves and edible flowers.

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Ingredients, 4 ounces chopped walnuts, 2 family size (18-ounce) packages, cheese or mushroom and cheese filled fresh tortellini (sold on dairy aisle of market), 1 cup chicken stock or broth, and more.

Yes, Tortellini With Peas And Prosciutto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tortellini With Peas And Prosciutto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions