Cheese Tortellini with Ham & Peas

Prep Time: 15 mins	Cook Time: 25 min
Total Time: 40 mins	Serves: 4-5

Some of the most useful recipes are those that elevate the everyday ingredients already waiting in the refrigerator and freezer. A package of cheese tortellini, frozen peas, and a little leftover ham become the foundation for this elegant pasta, finished with a silky cream sauce of shallots, white wine, Gruyère, and Parmesan.

It’s a wonderful example of how a well-stocked kitchen can make dinner feel thoughtful without requiring an elaborate shopping list. In about 30 minutes, a handful of familiar staples becomes a creamy, beautifully composed pasta that is equally suited to a weeknight supper or an impromptu dinner with friends.

Ingredients

• 2 (10-ounce) packages cheese tortellini

• 2 tablespoons unsalted butter

• 1 large shallot, finely chopped

• 1 large garlic clove, smashed and peeled

• ½ pound cooked ham, thinly julienned

• ¾ cup (180 ml) dry white wine

• ¾ cup (180 ml) chicken stock

• 1 cup (240 ml) heavy cream

• 1 cup fresh or frozen peas

• ½ cup (50 g) freshly grated Gruyère or Emmentaler cheese

• ½ cup (50 g) freshly grated Parmesan cheese

• Kosher salt, to taste

• freshly ground black pepper, to taste

• up to 1 cup reserved pasta water, as needed

Instructions

1. Bring a large pot of generously salted water to a boil. Cook the tortellini according to the package directions until just al dente. Reserve 1 cup of the pasta water, then drain the tortellini and set aside.

   
   

2. Meanwhile, melt the butter in a large skillet over medium heat. Add the shallot and smashed garlic and cook for 2 to 3 minutes, stirring occasionally, until the shallot has softened.

   
   

3. Add the ham and cook for another 2 to 3 minutes, separating the pieces as they cook, until lightly browned.

   
   

4. Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Cook for 2 to 3 minutes, until the wine has reduced slightly. Add the chicken stock and return to a gentle simmer.

   
   

5. Pour in the heavy cream and add the peas. Bring the sauce to a gentle simmer and cook for 5 to 8 minutes, stirring occasionally, until slightly reduced and thickened.

   
   

6. Reduce the heat to low. Add the Gruyère and Parmesan and stir until the cheeses are completely melted and the sauce is smooth. Remove and discard the garlic clove.

   
   

7. Add the cooked tortellini and toss gently until evenly coated. Add the reserved pasta water a little at a time as needed, continuing to toss over low heat until the sauce is silky and coats the tortellini.

   
   

8. Season with salt and freshly ground black pepper to taste. Serve immediately with additional Parmesan, if desired.