One-Pot Tortellini with Prosciutto and Peas Recipe

Introduction

This One-Pot Tortellini with Prosciutto and Peas is a quick and comforting meal that combines creamy sauce, tender pasta, and crispy prosciutto. Perfect for busy weeknights, it requires minimal cleanup while delivering rich flavors and a touch of brightness from lemon zest and juice.

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
• Zest and juice of 1/2 lemon (about 1½ teaspoons zest plus 1½ tablespoons juice)

Instructions

1. Step 1: In a large nonstick skillet, melt the butter over medium heat. Add the prosciutto in a single layer and cook, flipping halfway through, until golden and crisp, about 2 to 4 minutes. Press occasionally with a spatula for even crisping. Reduce heat if fat starts to smoke. Transfer the prosciutto to a plate, leaving the fat in the pan.
2. Step 2: Add the shallot to the skillet and cook over medium until softened, about 2 to 4 minutes. If the pan feels dry, add about ½ tablespoon butter.
3. Step 3: Stir in the tortellini, peas, chicken broth, heavy cream, and nutmeg (if using). Season with salt and black pepper. Simmer over medium-high heat, stirring occasionally, until the pasta and peas are tender, about 3 to 5 minutes. The sauce will thicken as it cools.
4. Step 4: Turn off the heat and stir in the lemon zest and juice. Taste and adjust seasoning with salt and pepper as needed.
5. Step 5: Crumble the crispy prosciutto over the top before serving.

Tips & Variations

• Use fresh tortellini if available for a more delicate texture.
• Add a handful of grated Parmesan cheese for extra richness.
• Substitute peas with fresh or frozen spinach or asparagus for a different vegetable twist.
• If you prefer a lighter meal, swap the heavy cream for half-and-half or whole milk, but the sauce will be less thick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth or water to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta instead of tortellini?

Yes, you can substitute tortellini with ravioli, gnocchi, or small pasta shapes like farfalle. Cooking time may vary slightly depending on the pasta used.

Is it possible to make this dish vegetarian?

To make it vegetarian, omit the prosciutto and use vegetable broth instead of chicken broth. You can add mushrooms or roasted vegetables for additional flavor and texture.

One-Pot Tortellini with Prosciutto and Peas Recipe

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This One-Pot Tortellini with Prosciutto and Peas is a quick and comforting Italian-inspired dish that combines tender cheese tortellini with sweet peas, crispy prosciutto, and a luscious creamy sauce infused with lemon zest and nutmeg. Perfect for a weeknight meal, it requires minimal cleanup and delivers rich flavors through simple, fresh ingredients.

• Author: Elena
• Prep Time: 5 minutes
• Cook Time: 12 minutes
• Total Time: 17 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

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
• ¼ teaspoon ground nutmeg (optional)
• Salt and black pepper, to taste
• Zest and juice of ½ lemon (about 1½ teaspoons zest plus 1½ tablespoons juice)

Instructions

1. Cook Prosciutto: In a large nonstick skillet, melt the butter over medium heat. Add the prosciutto slices in a single layer and cook for 2 to 4 minutes total, flipping halfway through, until golden and crisp. Press with a spatula occasionally to crisp evenly and reduce heat if the fat starts smoking. Remove the prosciutto and set aside, leaving the rendered fat in the pan.
2. Sauté Shallot: Add the finely chopped shallot to the skillet and cook over medium heat until softened, about 2 to 4 minutes. Add an additional ½ tablespoon butter if the pan looks dry before adding the next ingredients.
3. Cook Tortellini and Peas: To the skillet, add the refrigerated cheese tortellini, frozen peas (no need to thaw), chicken broth, heavy cream, and ground nutmeg if using. Season with salt and black pepper. Simmer over medium-high heat, stirring occasionally, until the tortellini and peas are tender, about 3 to 5 minutes. The sauce will thicken slightly as it cools.
4. Finish and Serve: Turn off the heat and stir in lemon zest and juice. Adjust seasoning with additional salt and pepper if needed. Crumble the crispy prosciutto over the top and serve immediately.

Notes

• You can substitute frozen peas with fresh peas when in season for a sweeter flavor.
• Adjust the lemon zest and juice according to your preference to balance the creaminess.
• If you want a vegetarian version, omit the prosciutto and use vegetable broth instead of chicken broth.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Be careful not to overcook the tortellini to avoid mushiness; it should be tender but still hold its shape.

Keywords: one-pot meal, tortellini recipe, creamy pasta, prosciutto pasta, easy dinner, Italian dinner, peas recipe