Tortellini with Proscuitto and Peas
(Tortellini della Nonna)
Serves 6

1 lb. tortellini
1 1/2 sticks (3/4 cup) butter
1 cup heavy cream
5 thin slices proscuitto
1/2 cup cooked peas
1 cup parmesan cheese(fresh grated)

Cook tortellini in 4 quarts boiling, salted water for 7 minutes (until tender) and drain.

In a heavy skillet, melt butter over low heat. Add tortellini and stir to coat with butter.

Add heavy cream and proscuitto (cut Julienne Strips). Cook mixture until cream thickens slightly.

Blend in peas, parmesan cheese and pepper. Stir tortellini, stirring until cheese is melted.

Serve pasta immediately with a dash of additional parmesan cheese.