Crispy tortellini with peas and prosciutto from Smitten Kitchen by H. Alexander Talbot and Aki Kamozawa and Deb Perelman

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Notes about this recipe

  • kbrooks on May 22, 2024

    This is a favorite in our house. In Spring/Summer I use fresh peas from our farmers' market. And it works with any kind of tortellini, not just cheese.

  • Rutabaga on May 31, 2016

    This was a big hit with my family. My five-year-old even requested it for his birthday dinner... which is next May. Since I was cooking in a cabin with limited pots and pans, I had to fry the tortellini in several batches and then transfer everything to a pot to cook with the water. Because of this, it probably wasn't as crispy as Perelman's, but no one had any complaints. Conveniently, all of these ingredients are ones I can easily buy at Costco, with the exception of the mint (which handily grows outside our house) and the creme fraiche. And while creme fraiche is undeniably nice, you could easily substitute sour cream, whole milk yogurt, or a drizzle of browned butter.

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