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Tortellini with Peas And Prosciutto

15 ounces of  Tortellini, cheese
a pinch of Nutmeg, freshly grated
3/4 cup of  Peas, frozen, thawed
Salt and freshly ground pepper
1 1/2 up of Whipping cream
6 tablespoons of Parmesan; freshly grated
1 1/2 ounce of Prosciutto,  fat trimmed cut


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. Serves 4

 

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