One-Pot Tortellini with Prosciutto and Peas

By Ali Slagle

Updated April 16, 2025

  • A skillet holds tortellini with peas in a light creamy sauce topped with crisp pieces of prosciutto.
    Christopher Testani for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 1
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
5(8,975)
Comments
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Luxurious in the end result but not in process, this quick, one-pot pasta features crisp shards of salty prosciutto, soft pillows of tortellini and bright pops of sweet peas in a silky lemon cream sauce. The dish is inspired by pasta alla papalina, a more delicate carbonara that uses prosciutto instead of guanciale and Parmesan instead of Pecorino. While pasta alla papalina often uses long noodles, this dish uses tortellini and cooks them right in the broth and heavy cream: No waiting for a pot of water to boil, and the starch from the pasta helps the cream thicken into a sauce. Serve alongside an arugula salad or seared asparagus. You can use bacon instead of prosciutto, which will add some smokiness.

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Ingredients

Yield:4 servings

  • 1½ tablespoons unsalted butter, plus more if needed

  • 4 slices prosciutto (about 2 ounces)

  • 1 shallot, finely chopped

  • 16 to 20 ounces refrigerated cheese tortellini

  • 2 cups (10 ounces) frozen peas (no need to thaw)

  • 1 cup chicken broth

  • 1 cup heavy cream

  • ¼ teaspoon ground nutmeg (optional)

  • Salt and black pepper

  • Zest and juice of ½ lemon (about 1½ teaspoons zest plus 1½ tablespoons juice)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

78 grams carbs; 144 milligrams cholesterol; 753 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 22 grams saturated fat; 37 grams fat; 1 gram trans fat; 7 grams fiber; 1082 milligrams sodium; 29 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large nonstick skillet, melt the butter over medium. Add the prosciutto in a single layer and cook, flipping halfway through, until golden and crisp, 2 to 4 minutes. Press occasionally with a spatula to ensure even crisping and reducing the heat as necessary if the fat begins to smoke. Transfer the prosciutto to a plate, leaving the fat in the pan.

  2. Step 2

    To the skillet, add the shallot and cook over medium until softened, 2 to 4 minutes, adding about ½ tablespoon butter if the pan is dry. Add the tortellini, peas, chicken broth, heavy cream and nutmeg (if using) and season with salt and pepper. Simmer over medium-high, stirring occasionally, until the pasta and peas are tender, 3 to 5 minutes. (The sauce will thicken as it cools.) Turn off the heat and stir in the lemon zest and juice. Season to taste with salt and pepper. Crumble the prosciutto on top.

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Ratings

5 out of 5
8,975 user ratings
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Comments

Melissa

The introductory notes talk about "Parmesan instead of Pecorino," yet Parmesan isn't listed as an ingredient.

Lucie

Honestly, cooking anything in the kitchen together with friends or family sounds like a nightmare I would prefer to avoid.

Maris

Absolutely delicious! Made exactly as is on a Sunday night and LOVED it!

CAB

I’ve made this multiple times following the recipe as written and it’s great. I love the nutmeg. This time I replaced the peas with roasted corn fresh off the cob and dare I say it’s even better. Highly recommend.

AG

Really delicious and simple to make! Love that it only uses one pan.

Stevie Trujillo

So easy and amazing. I had to use ravioli because I couldn't find tortellini here in Tenerife. Then, at the end, I added a handful of fresh spinach and about a tablespoon or two of fresh mint. And since prosciutto is harder to come by, I used taquitos de jamón ibérico, which were close enough. The final result definitely surpassed the effort. I'm adding this one to the quick weeknight roster.

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