Tortellini Recipe
Pasta stuffed with four Italian cheeses tossed in a rich cream sauce with mushrooms, sweet peas and imported prosciutto ham.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Cook the Tortellini
In a large pot, bring salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the sliced mushrooms and cook until they are tender, about 5 minutes.
- 3
Add Peas and Cream
Stir in the sweet peas and heavy cream, bringing the mixture to a gentle simmer. Season with salt and black pepper.
- 4
Combine with Tortellini
Add the cooked tortellini to the skillet and toss gently to coat in the cream sauce. Add the prosciutto and grated Parmesan cheese, stirring until everything is heated through.
- 5
Serve
Plate the tortellini and garnish with fresh basil. Serve immediately.
