Title: Tortellini with Peas and Prosciutto
Categories: Pasta, Italian
Yield: 4 Servings

15 oz Tortellini; cheese
1 1/2 c Whipping cream
Nutmeg; freshly grated pinc
6 tb Parmesan; freshly grated
3/4 c Peas; frozen tiny thawed dr
1 1/2 oz Prosciutto; fat trimmed cut
Salt and freshly ground pepp

Cook tortellini in large pot of boiling salted water until barely tender,
stirring occasionally to prevent sticking. Drain thoroughly. Meanwhile,
bring cream to boil in heavy large saucepan. Reduce heat. Add nutmeg and
simmer until slightly thickened, about 8 minutes. Return tortellini to pot.
Add warm cream, Parmesan, peas and prosciutto. Simmer over low heat until
tortellini are tender and sauce thickens, stirring occasionally, about 4
minutes. Season with salt and pepper. Divide among four warm bowls and
serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini