Ingredients

1 Pack (9 oz.) Nuovo Pasta Tortellini Ricotta & Parmigiano

2 Tbsp Olive oil

2 Small shallots, chopped

¼ Cup Prosciutto Cotto (Italian ham), sliced in thin ribbons

¼ Cup Baby spring peas, fresh or defrosted

½ Cup Chicken broth or vegetable broth

¼ Cup Heavy cream

Salt and cracked black pepper to taste

2 Tbsp Pecorino Romano, grated

Directions

Place oil and shallots in a small saucepan and cook over medium-low heat until golden. Add prosciutto and peas and cook for a few minutes. Add broth and cream, bring to a simmer, and cook for five more minutes until the mixture reaches a syrupy consistency.

Season with salt and pepper. Cook tortellini separately in salted boiling water according to package directions. Drain and place in a serving bowl.

Spoon sauce on top, mix gently, and sprinkle with cheese. Enjoy!