Burrata, Pea, & Prosciutto Tortellini
Prosciutto and burrata were already a heavenly combination, but adding sweet spring peas elevates this pairing even more. Sliced sugar snap peas, cooked briefly with aromatics in olive oil, are mixed with toasted tortellini, fresh herbs, and lemon zest. Then, they’re topped with salty prosciutto and a creamy burrata ball. Despite the richness of the ingredients, the sweet green peas shine through, making this pasta perfect for spring. Pan-frying the tortellini in butter gives them a beautiful golden brown color and a deliciously crispy texture, adding a contrast to the soft interior. To get the perfect pan-fried tortellini, slightly undercook … Read more