One-Pot Tortellini with Prosciutto and Peas Recipe

Introduction

This One-Pot Tortellini with Prosciutto and Peas is a simple yet elegant dish perfect for busy weeknights. Creamy, flavorful, and ready in under 30 minutes, it combines tender tortellini with crispy prosciutto and sweet peas in a luscious sauce.

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 to ensure even crisping, reducing the heat if the fat begins 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 heat until softened, about 2 to 4 minutes. Add about ½ tablespoon butter if the pan looks dry. Then add 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.
3. Step 3: Turn off the heat and stir in the lemon zest and juice. Taste and adjust seasoning with salt and pepper. Crumble the crispy prosciutto over the top before serving.

Tips & Variations

• For a vegetarian version, omit the prosciutto and use vegetable broth instead of chicken broth.
• Add a handful of fresh spinach in the last minute of cooking for extra greens.
• If you prefer a more pronounced lemon flavor, add extra lemon zest just before serving.
• Use fresh tortellini if available for a more tender texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini instead of refrigerated?

Yes, frozen tortellini can be used. You may need to add a couple more minutes to the cooking time to ensure they are heated through.

Is it possible to make this dish dairy-free?

To make this dish dairy-free, substitute the butter with olive oil, use a dairy-free cream alternative, and select a dairy-free tortellini or use pasta without cheese filling.

One-Pot Tortellini with Prosciutto and Peas Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 150 reviews

This One-Pot Tortellini with Prosciutto and Peas recipe is a quick and comforting meal combining tender cheese tortellini, crispy prosciutto, and sweet peas in a creamy, flavorful sauce infused with lemon zest and nutmeg. Ready in under 30 minutes, it’s perfect for a satisfying weeknight dinner with minimal cleanup.

• Author: Maya
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

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 the Prosciutto: In a large nonstick skillet, melt the butter over medium heat. Add the prosciutto slices in a single layer. Cook for 2 to 4 minutes, flipping halfway through, until the prosciutto is golden and crisp. Press occasionally with a spatula to ensure even crisping and reduce the heat if the fat begins to smoke. Once done, transfer the prosciutto to a plate, leaving the rendered fat in the pan.
2. Sauté Shallots: Add the finely chopped shallot to the skillet and cook over medium heat until softened, about 2 to 4 minutes. If the pan seems dry, add about ½ tablespoon of butter to prevent sticking.
3. Simmer Tortellini and Peas: Add the refrigerated cheese tortellini, frozen peas, chicken broth, heavy cream, and optional ground nutmeg to the skillet. Season the mixture with salt and black pepper. Simmer over medium-high heat, stirring occasionally, until the tortellini and peas are tender and the sauce slightly thickens, about 3 to 5 minutes.
4. Finish the Sauce and Serve: Turn off the heat and stir in the lemon zest and juice to brighten the flavors. Adjust seasoning with salt and pepper as needed. Crumble the crispy prosciutto over the top just before serving.

Notes

• For a vegetarian version, omit the prosciutto and use vegetable broth instead of chicken broth.
• To add extra richness, sprinkle some grated Parmesan cheese before serving.
• Use fresh peas if available; adjust cooking time accordingly.
• If sauce thickens too much upon standing, stir in a splash of broth or cream to loosen it.

Keywords: one-pot pasta, tortellini recipe, prosciutto, peas, creamy pasta, quick dinner