Thursday, March 11, 2010

Prosciutto Tortellini

I love standing in line at the grocery store thumbing through magazines; sometimes the magazines are about home decorating, sometimes they're trashy, but most of the time they're food-related. I also love the mini food magazines that are chock-full of recipe cards. I scored big time recently when I picked up a copy of Taste of Home's Pasta Recipe Cards magazine. I have already marked about 80% of the recipes to try! The next day we went to get the ingredients for a few of the dishes. It was a great success. Computer Man ran to the store to grab one of those uber-convenient rotisserie chickens while I whipped this dish up. The timing was perfect, the flavors simple yet delicious, and the meal totally satisfying!

Prosciutto Tortellini
Source: TOH Pasta

1-19 oz pkg frozen cheese tortellini
1 T flour
1 cup half-and-half
1/2 shredded mozzarella
1/2 cup shredded Parmesan (the good stuff; not the shakeable junk)
10 thin slices prosciutto, chopped
1-10 oz pkg frozen peas
salt and pepper

Cook tortellini according to package directions; cook the peas with the tortellini to take some of the bite off. Meanwhile, in a large skillet, combine flour and cream until smooth; stir in the cheeses. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Drain tortellini and peas. Add to the cheese sauce. Stir in prosciutto and cook for 5 minutes or until heated through. Turn off heat. Season with salt and pepper to taste. Serve with a rotisserie chicken or just by itself!

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