Tortellini with green peas in a creamy sauce

Ingredients:

• 450 gr. tortellini with meat filling
• 2 tablespoons extra-virgin olive oil
• 110 g prosciutto or pancetta, finely chopped
• 3 cloves garlic, thinly sliced
• 1 tbsp tomato paste
• 1/4 cup heavy cream
• 1 cup frozen green peas, thawed
• 2 tbsp chopped fresh parsley
• 0.5 tbsp. grated parmesan

Preparation:

1. Bring a large saucepan of salted water to a boil. Add the tortellini and cook according to the package directions.
2. Meanwhile, heat a large skillet over medium heat. Add the olive oil and prosciutto and cook until crisp, 3-4 minutes. Add the garlic and tomato paste and cook until fragrant, about 1 minute. Pour in about 1 cup of the tortellini cooking water and cook until reduced by about half, 3-4 minutes. Add the cream and simmer until slightly thickened, 2-3 minutes.
3. About 2 minutes before the tortellini is done, add the peas to the boiling water and cook until tender. Drain the tortellini and peas and add them to the pan, stirring to coat with the sauce. Add the parsley. Sprinkle with Parmesan.