Not only is this dish easy to prepare, it comes together in minutes. The richness of the tortellini, smokiness of the ham and brightness of the green peas create a satisfying meal. Perfect for a quick weeknight dinner or leisurely Sunday supper.
1 package Louisa Meat Tortellini
2 tbsp. olive oil or butter
8 oz. baby bella mushrooms
⅓ cup onion, diced
4 oz. deli ham in one thick slice, diced into ¼“ cubes
½ cup sweet green peas (fresh of frozen)
1 cup heavy whipping cream
½ cup Parmesan cheese, grated
Salt and pepper, to taste
Heat large covered saucepan of unsalted water to boiling over high heat. Add frozen tortellini; stir gently. Reduce heat to medium and cook, uncovered, 5 minutes. Drain and set aside.
Meanwhile, in a large skillet, heat olive oil and sauté onions and mushrooms until tender on medium heat (approx. 5 minutes).
Add ham and peas and cook 1 minute longer.
Add cream and simmer to reduce by a third. Season with salt and pepper to taste.
Add tortellini to skillet and gently toss in the sauce with Parmesan. Simmer until sauce thickens enough to coat the back of a spoon.