Tortellini with Cream, Peas and Ham, Tortellini Panna, Piselli e Prosciutto in Italian, is a classic Italian pasta dish – a bit old-fashioned, yet still incredibly delicious. The silkiness of the cream, the sweetness of the peas, and the savoury ham create a perfectly balanced mix of flavours and aromas.

We added a personal touch: a few chopped mint leaves for a subtle hint 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 packet diced cooked ham
  • 300 ml double cream
  • 1 white or red onion, to slice
  • 3 tablespoons of EVOO – Extra Virgin Olive Oil
  • a tablespoon of grated Parmigiano cheese
  • Optional, 3 to 4 chopped mint leaves 
  • Salt and pepper, to taste

Method

Bring a pot of salted water to boil.

Blanch fresh peas for about 10 minutes, or just defrost frozen peas.

Drain peas and set aside in a bowl. Keep the cooking water as it will be used to cook the tortellini.

In a non-stick pan, gently brown the sliced onion with 3 tbsp EVOO.

Add the cubed ham and sauté for 2 minutes.

Add the blanched peas to the pan, season with salt and pepper.

Optional: Stir in the chopped mint leaves and cook for a few minutes.

Dilute the double cream with a little of the pea cooking water, add 1 tbsp grated Parmigiano cheese and stir.

Pour into the pan with peas and ham over low heat, mixing gently.

Boil tortellini in the reserved water. Fresh ones cook quickly, packaged ones take a few minutes longer.

Drain and add to the pan with the sauce, add a ladle of  pasta cooking water if needed, mix delicately.

Plate the tortellini and garnish with extra Parmigiano or a few mint leaves if desired.

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