Tortellini Recipe

Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Keep water at a lively boil and add the tortellini. Cook according to package instructions until al dente (usually 3–5 minutes for fresh tortellini).

Reserve 3/4 cup of the starchy pasta cooking water before draining. Drain the tortellini and set aside briefly.

While the pasta cooks, make the parmigiano crema: in a small saucepan set over low heat, combine 3 tablespoons heavy cream, 1 tablespoon whole milk and 1 teaspoon unsalted butter. Warm gently until the butter melts and the liquid is just simmering (do not boil).

Turn heat to the lowest setting. Add 1 cup finely grated Parmigiano-Reggiano a handful at a time, whisking steadily to create a smooth, glossy emulsion. If the mixture seems too thick, add up to 1/2 cup of the reserved pasta water a tablespoon at a time until it reaches a loose, sauce-like consistency that will coat the tortellini.

Season the crema with 1 teaspoon fine sea salt and 1 teaspoon freshly ground black pepper. Keep warm over the lowest heat, stirring occasionally so it does not separate.

In a large sauté pan over medium heat, add 1 teaspoon extra-virgin olive oil. Add the 3 ounces frozen peas (no need to thaw) and sauté 1–2 minutes until bright green and just heated through. If using fresh peas, cook 2–3 minutes until tender-crisp.

Add the cut prosciutto cotto strips (6 oz) to the pan with the peas and warm 1–2 minutes just to heat through and render a little savory flavor; do not brown.

Turn the heat to low. Add the drained tortellini to the pan with the peas and prosciutto and pour in the parmigiano crema. Toss gently to combine, adding reserved pasta water a tablespoon at a time as needed to loosen the sauce and help it cling to the pasta (use about 2–4 tablespoons or more if needed).

Taste and adjust seasoning with additional salt if necessary. Stir in 1 teaspoon lemon zest if using to brighten the dish and a pinch of freshly ground black pepper to taste.

Remove from heat. Plate the tortellini, finishing with 2 tablespoons Parmigiano-Reggiano shavings and 1 tablespoon chopped fresh parsley. Serve immediately.