| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Pasta, Italian |
4 |
Servings |
INGREDIENTS
| 15 |
oz |
Tortellini; cheese |
| 1 1/2 |
c |
Whipping cream |
|
|
Nutmeg; freshly grated pinc |
| 6 |
tb |
Parmesan; freshly grated |
| 3/4 |
c |
Peas; frozen tiny thawed dr |
| 1 1/2 |
oz |
Prosciutto; fat trimmed cut |
|
|
Salt and freshly ground pepp |
INSTRUCTIONS
Cook tortellini in large pot of boiling salted water until barely tender,
stirring occasionally to prevent sticking. Drain thoroughly. Meanwhile,
bring cream to boil in heavy large saucepan. Reduce heat. Add nutmeg and
simmer until slightly thickened, about 8 minutes. Return tortellini to pot.
Add warm cream, Parmesan, peas and prosciutto. Simmer over low heat until
tortellini are tender and sauce thickens, stirring occasionally, about 4
minutes. Season with salt and pepper. Divide among four warm bowls and
serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“The Will of God will never take you to where the Grace of God will not protect you.”