Burrata, Pea, & Prosciutto Tortellini
Rating
Despite all of the rich and decadent ingredients in this pasta, the sweet green peas take center stage and make this the ideal springtime pasta.
Ingredients
- Kosher salt
- 12 oz. fresh or frozen cheese tortellini
- 2 tbsp. extra-virgin olive oil, divided
- 1 shallot, chopped
- 2 cloves garlic, sliced
- ¾ c. fresh or frozen petite peas (from about 3½ oz.)
- ¾ c. sliced sugar snap peas (from about 3 oz.)
- 3 tbsp. unsalted butter
- ¼ c. chopped fresh basil
- 2 tbsp. chopped fresh mint
- 2 tbsp. chopped fresh tarragon
- 1 tsp. finely grated lemon zest, plus 2 tbsp. fresh lemon juice
- 2 oz. prosciutto, torn into bite-sized pieces
- 4 oz. burrata
- Crushed red pepper flakes
Instructions
- Bring a large pot of salted water to a boil. Add tortellini and 1 tablespoon oil and cook, stirring occasionally, until very al dente, about 1 minute less than package instructions. Drain.
- Meanwhile, in a large skillet over medium heat, heat remaining 1 tablespoon oil. Add shallot, season with a pinch of salt, and cook, stirring occasionally, until shallot starts to soften, 2 to 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add petite peas and sugar snap peas and cook, stirring occasionally, until peas are just heated through, 2 to 3 minutes more. Transfer pea mixture to a medium bowl.
- In same skillet over medium heat, melt butter. Add tortellini and toss to coat in butter. Spread in an even layer and cook, tossing occasionally, until golden brown and al dente, 5 to 6 minutes.
- Reduce heat to low, return pea mixture to pan, and toss with tortellini. Stir in basil, mint, tarragon, lemon juice, and a pinch of salt.
- Spoon tortellini onto a platter. Top with lemon zest, prosciutto, burrata, and red pepper.
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