One-Pot Tortellini with Prosciutto and Peas

Name: One-Pot Tortellini with Prosciutto and Peas
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 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; 1/4 teaspoon ground nutmeg (optional); Salt and black pepper; Zest and juice of 1/2 lemon (about 1½ teaspoons zest plus 1½ tablespoons juice)

By Ali Slagle

Updated April 17, 2025

One-Pot Tortellini with Prosciutto and Peas — Christopher Testani for The New York Times. Food Stylist: Cyd Raftus McDowell.

Total Time: 25 minutes
Prep Time: 5 minutes
Cook Time: 20 minutes
Rating: 5(5,971)
Comments: Read comments

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
4slices prosciutto (about 2 ounces)
1shallot, finely chopped
16 to 20ounces refrigerated cheese tortellini
2cups (10 ounces) frozen peas (no need to thaw)
1cup chicken broth
1cup heavy cream
¼teaspoon ground nutmeg (optional)
Salt and black pepper
Zest and juice of ½ lemon (about 1½ teaspoons zest plus 1½ tablespoons juice)

Ingredient Substitution Guide

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Preparation

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.
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.