Italian

Tortellini with ham and peas

Name: Tortellini with ham and peas
Yield: 4
Cuisine: /italian
Ingredients: 200g fresh or frozen peas; 250g dried tortellini; 1 small onion or 4 eschalots, finely sliced; 1 tablespoon unsalted butter; 1 tablespoon olive oil; 3 slices (about 1cm thick) ham or prosciutto, diced; 2 cups (500ml) chicken stock; 1 tablespoon flat-leaf parsley leaves; 4 knobs of butter, to serve; Parmesan (preferably Parmigiano Reggiano or Grana Padano), to serve

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by Jill Dupleix

Food writer

Oct 03, 2015

This pasta dish taps into traditional Italian flavours and offers a quick and healthy comforting meal.

200g fresh or frozen peas
250g dried tortellini
1 small onion or 4 eschalots, finely sliced
1 tablespoon unsalted butter
1 tablespoon olive oil
3 slices (about 1cm thick) ham or prosciutto, diced
2 cups (500ml) chicken stock
1 tablespoon flat-leaf parsley leaves
4 knobs of butter, to serve
Parmesan (preferably Parmigiano Reggiano or Grana Padano), to serve

Method

1.

Cook the peas in simmering, salted water for 2-3 minutes or until tender, then drain well.
2.

Cook the tortellini in a large pan of simmering, salted water according to packet instructions, then drain.
3.

Cut onion in half and finely slice.
4.

Fry onion in butter and oil over low heat for 5-6 minutes or until soft but not browned. Add the ham (or prosciutto) and chicken stock, and bring to the boil.
5.

Reduce heat, add the tortellini and peas, and simmer for 3 or 4 minutes. Season to taste with sea salt and pepper.
6.

Divide between 4 warmed pasta bowls, scatter with parsley leaves, and add a little knob of butter to each. Serve with parmesan grated over the top.