Tortellini with Prosciutto and Peas

By Leite's Culinaria

Ingredients

3 tablespoons olive oil
1 medium leek (white and light green parts only, cut in half lengthwise then crosswise into thin half moons, and rinsed of dirt)
salt
1 pound store-bought fresh tortellini or tortelloni (I like the Rana brand)
½ cup water
1 ¼ cups heavy cream
4 ounces prosciutto (cut into ¼-inch batons SEE BUYING TIP*)
¾ cup frozen peas
2 ounces finely grated Parmigiano-Reggiano ((about 3/4 cup), plus more for sprinkling)
freshly ground black pepper

Prep Time15mins
Cook Time10mins
Servings4

Instructions

In a large skillet, warm the 3 tablespoons olive oil over medium-high heat.

Toss in the 1 medium leek, season with salt, and sauté until soft and translucent, about 3 minutes.

Add the 1 pound store-bought fresh tortellini or tortelloni to the skillet, pour in the ½ cup water--careful here because there could be a big whoosh of steam--and immediately cover the pan.

Let the tortellini steam, stirring occasionally, until all the water has been absorbed by the pasta, about 5 minutes.

Bump the heat to high.

Add the 1 ¼ cups heavy cream, 4 ounces prosciutto batons, ¾ cup frozen peas, and 2 ounces finely grated Parmigiano-Reggiano. Let the sauce cook, stirring frequently, until it thickens, 2 to 3 minutes.

Slide the pan off the heat, season with salt, if needed, and a good sprinkling of freshly ground black pepper. The sauce will continue to thicken.

Serve in heated bowls with plenty more cheese.