Tortellini Panna, Piselli e Prosciutto is a classic primo piatto of the Italian tradition, creamy and tasty. Cubes of cooked ham are used, either ready-made ones for convenience or a thick slice then cut into cubes. Fresh peas are always welcome, but so are the bagged frozen ones. We have just added a personal variation, namely some chopped mint leaves to add a touch of freshness.
Serves 4, Preparation 15 mins, Cooking 25 mins
- 400 g Tortellini
- 120 g fresh or frozen peas
- A thick slice of cooked ham to dice or 150 g of packet shredded ham
- 300 ml double cream
- 1 white or red onion, to slice
- 3 tbsp of EVOO – Extra Virgin Olive Oil
- a tbsp of grated Parmigiano cheese
- Optional, 3 to 4 Mint leaves to chop
- Salt and pepper, to taste
Cut the ham into small cubes, set aside. Chop up mint leaves.
Fill a pot with salted water, bring it to boil and boil peas if you are using the fresh ones for about 10 mins, otherwise just defrost the pre-packed frozen ones which you’ll add directly in the pan.
Drain peas, put them in a bowl. Do not throw away cooking water as you’ll use it to cook Tortellini.
Lightly brown the sliced onion in a non-stick pan with 3 tbsp of EVOO, add a bit of water if necessary.
Add cubed ham and sautéeing it for 2 mins.
Add boiled peas, seasoning to taste with salt and pepper, add minced mint leaves and cook few mins.
Dilute a bit the double cream with a drop of cooking water, add a tbsp of grated Parmigiano cheese, stir, then add it into the pan with peas and ham, stir over a low heat and mix everything together.
Boil Tortellini for 3-4 minutes, drain and pour into the pan with the sauce.