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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: One-Pot Tortellini W/Prosciutto & Peas   
    Categories: Pasta, Pork, Vegetables, Citrus   
         Yield: 4 servings   
       
     1 1/2 tb Unsalted butter, plus more   
              - if needed   
         4 sl (2 oz) prosciutto   
         1    Shallot; fine chopped   
        20 oz Bag refrigerated cheese   
              - tortellini   
        10 oz Box frozen peas   
         1 c  Chicken broth   
         1 c  Heavy cream   
       1/4 ts Ground nutmeg (opt)   
              Salt & black pepper   
              Zest & juice of 1/2 lemon *   
       
     * about 1 1/2 ts zest plus 1 1/2 tb juice   
        
     In a large nonstick skillet, melt the butter over   
     medium. Add the prosciutto in a single layer and cook,   
     flipping halfway through, until golden and crisp, 2 to 4   
     minutes. Press occasionally with a spatula to ensure   
     even crisping and reducing the heat as necessary if the   
     fat begins to smoke. Transfer the prosciutto to a plate,   
     leaving the fat in the pan.   
        
     To the skillet, add the shallot and cook over medium   
     until softened, 2 to 4 minutes, adding about 1/2   
     tablespoon butter if the pan is dry. Add the tortellini,   
     peas, chicken broth, heavy cream and nutmeg (if using)   
     and season with salt and pepper. Simmer over   
     medium-high, stirring occasionally, until the pasta and   
     peas are tender, 3 to 5 minutes. (The sauce will thicken   
     as it cools.) Turn off the heat and stir in the lemon   
     zest and juice. Season to taste with salt and pepper.   
     Crumble the prosciutto on top.   
        
     By: Ali Slagle   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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