A cheesy, creamy, and comforting pasta dish with tender cheese tortellini, salty prosciutto, peas and smoky roasted red peppers. It comes together in just 20 minutes and guaranteed to be a big hit at the dinner table! Creamy cheese tortellini with prosciutto and peas is a perfect spring dish!
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I can honestly say this dish is one of my most favorite recipes! If it were up to my family, I’d be making this multiple times a week. It’s that good!
Why you’ll love it too!
- First of all, the entire recipe comes together in less than 20 minutes! You could make it in 10 minutes even! The cheese sauce is super simple and the tortellini cooks in 3 minutes. Fast and delicious is my perfect meal!
- It’s hearty and filling. A little goes a long way! I love this with a big garden salad on the side with a yummy fresh vinaigrette.
- The ingredients are simple yet delicious. And you can customize this to your family’s liking.
- Did I mention it’s ready in less than 20 minutes? 😉
What you’ll need:
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- A large pot to boil. I love this one with the strainer lid because it locks in place!
- A large sauté pan. This is what I use, it’s the best!
- 19 ounce bag of frozen cheese tortellini. You could use ravioli instead. Use 2 bags if you’re doubling the recipe.
- Sliced prosciutto, a 4 ounce package.
- Frozen peas
- Garlic– fresh or minced in the jar.
- Asiago cheese-I buy a wedge and grate it at home. It melts better that way.
- Roasted red peppers– from a can or jar, packed in water or oil, both will work.
- Heavy cream– you can use milk, but the cream gives it the richness you’re looking for.
- Seasonings– I just use salt and pepper, feel free to add whatever you like.
How To Make It
Bring a pot of salted water to a boil.
In a large saucepan over medium heat, heat the olive oil, then add the garlic and prosciutto. Cook for about 5 minutes until the prosciutto is crispy.
Stir in the salt, pepper, roasted red peppers, heavy cream, and Asiago cheese. Mix until the cheese is melted, being careful not to let the sauce burn.
Meanwhile, add the tortellini to the boiling water and cook for 2–3 minutes. Add the peas and cook for another minute. The tortellini should only take 3–4 minutes in total. Reserve 1 cup of pasta water before draining, in case you need to thin the sauce.
Drain the tortellini and peas, then add them to the cheese sauce, stirring to combine. If the sauce is too thick, add the reserved pasta water a little at a time until it reaches your desired consistency. You may not need any.
Finish by stirring in the lemon juice, zest, and parsley. Adjust salt and pepper to taste, then serve immediately.
Tips & Tricks
- Use ham, bacon, chicken, or sausage instead of prosciutto, or leave the meat out completely for a vegetarian option.
- Don’t like peas? Try frozen broccoli florets or stir in fresh spinach leaves at the end.
- Change the cheese; instead of asiago cheese try grated parmesan, mozzarella, gouda, or fontina.
- Add fresh grated nutmeg for a subtle nutty flavor
You might like
- One Skillet Cheesy Kielbasa with Rice and Broccoli
- One Dish Meatball Casserole
- Ravioli Casserole
- Hasselback Gouda Chicken with Apples
- Oven Baked Steak Bites
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Creamy Tortellini with Peas & Prosciutto
Equipment
Ingredients
- 19 ounce bag of frozen cheese tortellini
- 1 tbsp olive oil
- 1/2 cup frozen peas
- 1/4 cup jarred roasted red peppers, chopped
- 1 cup heavy cream
- 4 ounces prosciutto, sliced
- 1 cup asiago cheese, shredded could also use parmesan cheese or mozzarella
- 1 tsp black pepper more to taste
- 1/2 tsp salt more to taste
- 2 cloves garlic, minced
- 1/2 lemon, zest and juice
- 2 tbsp Italian flat leaf parsley, chopped
Instructions
- Bring a pot of salted water to a boil.
- In a large saucepan over medium heat, heat the olive oil, then add the garlic and prosciutto. Cook for about 5 minutes until the prosciutto is crispy.
- Stir in the salt, pepper, roasted red peppers, heavy cream, and Asiago cheese. Mix until the cheese is melted, being careful not to let the sauce burn.
- Meanwhile, add the tortellini to the boiling water and cook for 2–3 minutes. Add the peas and cook for another minute. The tortellini should only take 3–4 minutes in total. Reserve 1 cup of pasta water before draining, in case you need to thin the sauce.
- Drain the tortellini and peas, then add them to the cheese sauce, stirring to combine. If the sauce is too thick, add the reserved pasta water a little at a time until it reaches your desired consistency. You may not need any.
- Finish by stirring in the lemon juice, zest, and parsley. Adjust salt and pepper to taste, then serve immediately.
This is one of the best pasta dishes I have ever had. My husband also loves it. I substituted Cavatelli for the Tortellini.
So happy to hear! It’s one of our favorites too!
this sounds delicious and I have some tortellini in the freezer so I’m gonna try this tomorrow. The only thing I’m going to change is adding my garlic just before the prosciutto is crisp. I noticed it gets bitter if it stays in the oil, on the heat for more than a couple of minutes. Can’t wait to try this one!
Hope you love it!