Ingredients:

• 1½ tablespoons unsalted butter, plus more if needed
• 4 or 5 slices of prosciutto (about 2 ounces)
• 1 shallot, finely chopped
• 16 to 20 ounces refrigerated cheese tortellini
• 2 cups (or one package) frozen peas (thawed)
• 1 cup chicken broth
• 1 cup heavy cream
• Salt and black pepper
• 1TBS lemon juice

Directions:

• 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, about 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.
• 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 season with salt and pepper.  (Liquid will not cover tortellini.)
• Bring to a simmer over medium-high heat, stirring frequently, until the pasta and peas are tender, 5 minutes. (The sauce will thicken as it cools.)
• Turn off the heat and stir in the lemon  juice.
• Spoon into serving dish.
• Crumble the prosciutto on top.