½ pound
Black Forest ham, diced into ¼-inch thick pieces
1
large shallot, chopped
3
cloves garlic, roughly chopped
1 ½ cups
frozen sweet peas, thawed
10
fresh mint leaves, roughly torn
½ teaspoon
sea salt
¼ teaspoon
freshly cracked black pepper
⅓ cup
heavy cream
¼ cup
freshly grated Parmesan, plus more for serving
Ingredients
20 ounces
cheese tortellini
3 ½ tablespoons
extra-virgin olive oil
½ pound
Black Forest ham, diced into ¼-inch thick pieces
1
large shallot, chopped
3
cloves garlic, roughly chopped
1 ½ cups
frozen sweet peas, thawed
10
fresh mint leaves, roughly torn
½ teaspoon
sea salt
¼ teaspoon
freshly cracked black pepper
⅓ cup
heavy cream
¼ cup
freshly grated Parmesan, plus more for serving
Method
Bring a large pot of salted water to a boil over high heat. Add the tortellini and cook according to package instructions. Reserve ¼ cup pasta water, then drain.
Meanwhile, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Once the oil is glistening, add the ham and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a plate. Add ½ tablespoon of the remaining olive oil to the same skillet. Once the oil is glistening, add the shallot and cook, stirring frequently, until softened, about 3 minutes. Stir in the garlic and cook until fragrant, 30 seconds. Transfer to a food processor. Add the peas, mint, remaining 2 tablespoons olive oil, salt, and pepper. Pulse until smooth, about 2 minutes.
Transfer the pea puree to the same skillet over medium heat. Stir in the cream, Parmesan, tortellini, and ham. Cook, stirring, until everything is warmed through and the Parmesan has melted, 2 to 3 minutes. Stir in the reserved pasta water 2 tablespoons at a time until the sauce is smooth, or has reached the desired consistency.
Divide among four bowls and garnish with more Parmesan before serving.
