Pesto Cream Tortellini
03/29/2005 11:55 pm pst

• 3 cups cheese tortellini
• 4 tablespoons basil pesto
• 4 paper-thin prosciutto slices, Parma or San Danielle
• 1/2 cup heavy whipping cream
• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter
• parmigiano reggiano
• Kosher salt to taste

1. Bring 2 to 3 quarts water to a full rolling boil over high heat. Add Kosher salt no more than a pinch per quart of water. Add in tortellini. Cover immediately to bring water back to a rolling boil. Uncover, lower heat to med-hi, maintain rolling boil. Stir occasionally. After about 8 minutes, save 1 cup pasta water & drain tortellini.

2. Heat skillet over medium. Add in olive oil and butter. Add in drained tortellini and toss to coat completely in oil-butter mixture. Add in whipping cream, pesto, and 1/2 cup pasta water. Stir thoroughly using a spatula and let cook for 5 minutes to reduce. Add Kosher salt to taste, about 2 pinches.

3. Remove from heat when sauce thickens; add pasta water if too thick. Transfer on individual plates. Tear up prosciutto slices into small slivers. Scatter over tortellini. Sprinkle with grated parmigiano reggiano. Serve.