Tortellini with Peas and Prosciutto

• 1 Kosher Salt
• 1 lb meat-filled tortellini
• 2 tbsp extra virgin olive oil
• 4 oz prosciutto (or pancetta), finely chopped
• 3 clove garlic, thinly sliced
• 1 tbsp tomato paste
• 1/4 cup heavy cream
• 1 cup frozen peas, thawed
• 2 tbsp chopped fresh parsley
• 1/2 cup grated parmesan cheese

1. Bring a large pot of salted water to a boil.
2. Add the tortellini and cook as the label directs.
3. Meanwhile, heat a large skillet over medium heat.
4. Add the olive oil and prosciutto and cook until crisp, 3 to 4 minutes.
5. Stir in the garlic and tomato paste and cook until fragrant, about 1 minute.
6. Ladle in about one cup of the pasta cooking water into the skillet and simmer until reduced by half, about 3 to 4 minutes.
7. Add the cream and simmer until slightly thickened, about 2 to 3 minutes.
8. About 2 minutes before the tortellini are done, add the peas to the boiling water and cook until just tender.
9. Drain the tortellini and peas and add to the skillet, tossing to coat with the sauce.
10. Stir in the parsley.
11. Sprinkle with the parmesan cheese.

kosher salt, tortellini, extra virgin olive oil, clove garlic, tomato, heavy cream, frozen peas, parsley, parmesan cheese

Taken from cookpad.com/us/recipes/337670-tortellini-with-peas-and-prosciutto (may not work)