{"id":1862,"date":"2024-04-18T07:21:57","date_gmt":"2024-04-18T14:21:57","guid":{"rendered":"https:\/\/pauldearing.com\/?p=1862"},"modified":"2024-04-18T07:21:57","modified_gmt":"2024-04-18T14:21:57","slug":"pea-and-proscuitto-tortellini","status":"publish","type":"post","link":"https:\/\/pauldearing.com\/?p=1862","title":{"rendered":"Pea and Proscuitto Tortellini"},"content":{"rendered":"<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li><span class=\"ingredient_quantity__Z_Mvw\" style=\"color: initial;\">1\u00bd <\/span><span style=\"color: initial;\">tablespoons unsalted butter, plus more if needed<\/span><\/li>\n<li class=\"pantry--ui ingredient_ingredient__rfjvs\"><span class=\"ingredient_quantity__Z_Mvw\">4 or 5 <\/span>slices of prosciutto (about 2 ounces)<\/li>\n<li class=\"pantry--ui ingredient_ingredient__rfjvs\"><span class=\"ingredient_quantity__Z_Mvw\">1 <\/span>shallot, finely chopped<\/li>\n<li class=\"pantry--ui ingredient_ingredient__rfjvs\"><span class=\"ingredient_quantity__Z_Mvw\">16 to 20 <\/span>ounces refrigerated cheese tortellini<\/li>\n<li class=\"pantry--ui ingredient_ingredient__rfjvs\"><span class=\"ingredient_quantity__Z_Mvw\">2 <\/span>cups (or one package) frozen peas (thawed)<\/li>\n<li class=\"pantry--ui ingredient_ingredient__rfjvs\"><span class=\"ingredient_quantity__Z_Mvw\">1 <\/span>cup chicken broth<\/li>\n<li class=\"pantry--ui ingredient_ingredient__rfjvs\"><span class=\"ingredient_quantity__Z_Mvw\">1 <\/span>cup heavy cream<\/li>\n<li class=\"pantry--ui ingredient_ingredient__rfjvs\">Salt and black pepper<\/li>\n<li class=\"pantry--ui ingredient_ingredient__rfjvs\">1TBS lemon juice<\/li>\n<\/ul>\n<p class=\"pantry--title-section-alternate preparation_title___NSSd\"><strong>Directions:<\/strong><\/p>\n<ul>\n<li class=\"pantry--ui-lg-strong preparation_stepNumber__qWIz4\"><span style=\"font-size: revert; color: initial;\">In a large nonstick skillet, melt the butter over medium. <\/span><\/li>\n<li class=\"pantry--ui-lg-strong preparation_stepNumber__qWIz4\"><span style=\"font-size: revert; color: initial;\">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.<\/span><\/li>\n<li class=\"pantry--ui-lg-strong preparation_stepNumber__qWIz4\">To the skillet, add the shallot and cook over medium until softened, 2 to 4 minutes, adding about \u00bd tablespoon butter if the pan is dry.<\/li>\n<li>Add the tortellini, peas, chicken broth, heavy cream and season with salt and pepper.\u00a0 (Liquid will not cover tortellini.)<\/li>\n<li class=\"pantry--body-long\">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.)<\/li>\n<li class=\"pantry--body-long\">Turn off the heat and stir in the lemon\u00a0 juice.<\/li>\n<li>Spoon into serving dish.<\/li>\n<li class=\"pantry--body-long\">Crumble the prosciutto on top.<\/li>\n<\/ul>\n<div class=\"preparation_stepContent__CFrQM\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>A quick and easy &#8220;One-Pan&#8221; dish using prepared cheese tortellini.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[314],"class_list":["post-1862","post","type-post","status-publish","format-standard","hentry","category-pasta","tag-tortellini"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/1862","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1862"}],"version-history":[{"count":2,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/1862\/revisions"}],"predecessor-version":[{"id":1864,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/1862\/revisions\/1864"}],"wp:attachment":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1862"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1862"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1862"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}