One-Pot Tortellini with Prosciutto and Peas Recipe
A comforting and easy one-pot meal featuring tender cheese tortellini simmered with crispy prosciutto, sweet peas, and a creamy lemon-infused sauce, perfect for a quick weeknight dinner.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Main Ingredients
- 1½ tablespoons unsalted butter, plus more if needed
- 4 slices prosciutto (about 2 ounces)
- 1 shallot, finely chopped
- 16 to 20 ounces refrigerated cheese tortellini
- 2 cups (10 ounces) frozen peas (no need to thaw)
- 1 cup chicken broth
- 1 cup heavy cream
- 1/4 teaspoon ground nutmeg (optional)
- Salt and black pepper, to taste
- Zest and juice of 1/2 lemon (about 1½ teaspoons zest plus 1½ tablespoons juice)
Instructions
- Cook the Prosciutto: In a large nonstick skillet, melt the butter over medium heat. Add the prosciutto slices in a single layer and cook, flipping halfway through, until they are golden and crisp, about 2 to 4 minutes. Press occasionally with a spatula for even crisping and reduce heat if the fat starts to smoke. Transfer the crisped prosciutto to a plate, leaving the rendered fat in the pan.
- Sauté Shallot: Add the finely chopped shallot to the skillet and cook over medium heat until softened, about 2 to 4 minutes. If the pan appears dry, add an additional ½ tablespoon of butter to prevent sticking.
- Add Tortellini and Simmer: To the skillet, add the refrigerated cheese tortellini, frozen peas, chicken broth, heavy cream, and nutmeg (if using). Season with salt and black pepper. Increase the heat to medium-high and simmer, stirring occasionally, until the tortellini are cooked and peas are tender, about 3 to 5 minutes. The sauce will thicken slightly as it cools.
- Finish the Dish: Turn off the heat and stir in the lemon zest and lemon juice. Adjust seasoning with additional salt and pepper if needed. Finally, crumble the crisped prosciutto over the top and serve immediately.
Notes
- Use refrigerated fresh tortellini for best texture and quicker cooking time.
- Nutmeg is optional but adds a warm, subtle spice that complements the creamy sauce.
- If desired, add a sprinkle of grated Parmesan cheese on top for extra richness.
- You can substitute peas with fresh or frozen green beans or asparagus for variation.
- Cook the prosciutto carefully to avoid burning the fat; reduce the heat if it begins to smoke.
Keywords: one-pot meal, tortellini, prosciutto, peas, creamy sauce, Italian pasta, quick dinner
