Burrata, Pea, & Prosciutto Tortellini

Burrata, Pea, & Prosciutto Tortellini


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.
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Spoon tortellini onto a platter. Top with lemon zest, prosciutto, burrata, and red pepper.

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