Tortellini with Prosciutto and Peas

4 Servings

Ingredients:
1 pound cheese tortellini, fresh or frozen
1 tablespoon olive oil
2 garlic cloves, minced
1/2 cup chopped prosciutto
1 cup frozen baby peas, thawed
3/4 cup heavy cream or half and half
1/4 cup freshly grated Parmesan cheese

BOIL tortellini according to package directions.
HEAT olive oil in a heavy skillet over medium high heat. Saute the garlic and prosciutto, but do not brown the garlic. Add the peas and cream and simmer for a few minutes. When the tortellini is ready, drain and toss with the cheese. Add the cream sauce and toss again. Serve immediately.

Angel Hair with Ham and Baby Peas

5 Servings

Ingredients:
12 ounces Angel Hair, uncooked
10 ounce box frozen baby peas, defrosted
1 1/2 cups 1% milk
1 tablespoons all purpose flour
1/2 teaspoons salt
1/4 teaspoon ground black pepper
2 teaspoons olive oil
1 small red onion, peeled and sliced very thin
2 cups chopped extra lean ham
1/4 cup grated Parmesan
salt and black pepper to taste

COOK pasta according to package directions.
MIX 1/2 cup of the peas, milk, flour, salt and pepper in a blender jar or food processor. Blend until very smooth.
ADD remaining peas, without blending and set aside.
HEAT oil in a large skillet over medium heat. Add onions and ham and cook, tossing, until onion is tender, about 5 minutes.
ADD milk mixture, reduce heat to low and simmer 3 minutes, stirring constantly. When pasta
is done, drain well, reserving 1/2 cup of pasta cooking liquid. Add ham sauce and reserved
pasta cooking liquid. Stir over low heat until pasta is coated with sauce. Transfer to a
serving platter or plates. Sprinkle with salt and pepper and serve, passing Parmesan cheese
separately.