Ingredients
Scale
- Kosher salt
- 12 ounces fresh or frozen cheese tortellini
- 2 tablespoons extra-virgin olive oil (divided)
- 1 shallot (chopped)
- 2 cloves garlic (sliced)
- 3/4 cup fresh or frozen petite peas (about 3 1/2 ounces)
- 3/4 cup sliced sugar snap peas (about 3 ounces)
- 3 tablespoons unsalted butter
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh tarragon
- 1 teaspoon finely grated lemon zest (plus 2 tablespoons fresh lemon juice)
- 2 ounces prosciutto (torn into bite-sized pieces)
- 4 ounces burrata
- Crushed red pepper flakes
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add the tortellini and 1 tablespoon of oil. Cook until very al dente, about 1 minute less than package instructions. Drain.
- Step 2: In a large skillet over medium heat, heat the remaining 1 tablespoon of oil. Add the shallot, season with a pinch of salt, and cook until softened, about 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute. Then, add petite peas and sugar snap peas, cooking until just heated through, about 2 to 3 minutes. Transfer the pea mixture to a medium bowl.
- Step 3: In the same skillet over medium heat, melt the butter. Add tortellini, tossing to coat in butter. Cook until golden brown and al dente, about 5 to 6 minutes.
- Step 4: Reduce the heat to low, return the pea mixture to the pan, and toss with tortellini. Stir in basil, mint, tarragon, lemon juice, and a pinch of salt.
- Step 5: Spoon the tortellini onto a platter. Top with lemon zest, prosciutto, burrata, and red pepper flakes.