Creamy Lemon Tortellini With Sugar Snap Peas And Soppressata

• kosher salt
• 1 lemon
• 1/2 cup creme fraiche (you can use sour cream in a pinch)
• 2/3 cup grated Parmesan, plus more from serving
• freshly ground black pepper
• 1 tablespoon olive oil
• 2 ounces sweet soppressata (you can also use salami, or really any dry sausage), sliced into 1-inch-by-1/8-inch strips
• 8 ounces sugar snap peas, trimmed and cut into 1/2-inch pieces
• 10 ounces cheese tortellini

1. Bring a pot of salted water to a boil.
2. Finely grate the lemon peel and put the zest in a medium bowl. Squeeze the lemon and add 2 tablespoons of its juice to the bowl. Whisk in the creme fraiche, Parmesan, a couple pinches of salt, and black pepper to taste.
3. Set a saute pan over medium heat. Once it's hot, add the olive oil to the pan; after about 30 seconds add the soppressata. Cook for 2 or 3 minutes, giving the sausage an occasional stir, until it starts to crisp. Add the sugar snaps to the pan and toss through. Once the sugar snaps turn bright green (about a minute), remove the pan from the heat.
4. Cook the tortellini according to the package instructions (usually about 3 minutes), making sure not to overcook it. Reserve 1/2 cup of the pasta water, then drain the tortellini well.
5. Set the pan with the sugar snaps and soppressata over medium-low heat and tip in the tortellini and the creme fraiche mixture. Gently fold everything together until well combined and heated through. If it looks at all dry, add a spoonful or two of the pasta water. Serve right away in shallow bowls with a shower of grated Parmesan.

kosher salt, lemon, crueme fraueeche, freshly ground black pepper, olive oil, sweet soppressata, sugar snap peas

Taken from food52.com/recipes/71436-creamy-lemon-tortellini-with-sugar-snap-peas-and-soppressata (may not work)