Best Weeknight Tortellini With Arugula Crispy Prosciutto Recipes

TORTELLINI WITH ARUGULA AND PROSCIUTTO

Steps:

• Bring a large pot of salted water to a boil. Add the tortellini and cook until tender, about 4 minutes. Reserve 1 cup cooking water, then drain.
• Return the pot to medium heat and add the butter and 1/2 cup of the reserved cooking water. Cook, swirling the pot, until the butter melts and combines with the water. Add the tortellini and arugula and gently toss to coat, adding more cooking water as needed to loosen. Season with salt.
• Divide the tortellini among bowls. Season generously with pepper and sprinkle with the parmesan. Top with the prosciutto.

TORTELLINI WITH PEAS AND PROSCIUTTO

Steps:

• Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs.
• Meanwhile, heat a large skillet over medium heat. Add the olive oil and prosciutto and cook until crisp, 3 to 4 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 1 minute. Ladle in about 1 cup of the pasta cooking water and simmer until reduced by about half, 3 to 4 minutes. Add the cream and simmer until slightly thickened, 2 to 3 minutes.
• About 2 minutes before the tortellini are done, add the peas to the boiling water and cook until just tender. Drain the tortellini and peas and add to the skillet, tossing to coat with the sauce. Stir in the parsley. Sprinkle with the parmesan cheese.

TORTELLINI CON PROSCIUTTO, FUNGHI, E BISI

Steps:

• Cook the tortellini in boiling water according to package directions. Drain and set aside.
• Cook the frozen peas in a small amount of salted water until just tender. Drain and set aside.
• Cut the prosciutto into julienne strips about 2 inches long.
• Saute the prosciutto and mushrooms in a small amount of butter until just heated through. Set aside.
• Melt the butter in a medium saucepan, then add the flour.
• Cook over medium heat, stirring constantly, until the flour is a light golden color.
• Add the half-and-half and whisk until thoroughly blended.
• Continue to cook, stirring often, until the sauce thickens slightly.
• Place the egg yolk in a separate bowl and beat slightly. Mix about 1/2 cup of the hot half-and-half mixture into the egg yolk.
• Slowly whisk back into the hot mixture and cook over medium low heat for another few minutes, stirring constantly.
• Add the nutmeg and parmesan cheese and stir until the cheese is melted. Remove from heat.
• In a large serving bowl, combine the tortellini, peas, ham and mushrooms. Pour the sauce over and toss gently but thoroughly to coat.
• Sprinkle with grated parmesan cheese and serve immediately.