Tortellini with ham and peas, very easy pasta recipe
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Total: 40 min Diners: 4
In Spain many of us have the habit of having dinner late and that means that when it’s time to make dinner, we don’t feel like having many complications. We need dinners that the whole family likes, that are made quickly, that are made with ingredients that we usually have at home and that do not involve much effort.
And with a bag of frozen peas, a piece of ham and little more you can give a good joy to a pasta dish that will be colorful and will be applauded even by the smallest of the house.
Properties of peas
According to the Spanish Nutrition Foundation “An average serving of peas has almost as much protein as a whole egg (although it is of lower quality), less than a gram of fat, and no cholesterol. In addition, it is a source of minerals such as phosphorus and potassium.
As for vitamins, its content in thiamine, niacin, folates, and mainly vitamin C (although a considerable part of it may be lost during the cooking process) should be highlighted. Folates contribute to the process of cell division and the normal formation of blood cells. They also contribute to the growth of maternal tissues during pregnancy. Hence the importance of eating foods with high levels of folic acid during this critical period. The consumption of one serving of peas covers 38% and 23% respectively of the recommended intakes of thiamine and niacin in men aged 20 to 39 years with moderate physical activity.
Neither can we forget their contribution to the diet of amino acids such as leucine, lysine, phenylalanine, arginine, or alanine.
How to make tortellini with ham and peas
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Ingredients
. Cheese tortellini, 300 g Frozen peas, 200 g Serrano or Iberian ham, 150 g Mascarpone or Philadelphia type cheese, 2 tablespoons Cornstarch, 1 teaspoon Medium onion, 1 pc Milk, 1 glass (250 ml) Extra virgin olive oil, 2 tablespoons Butter, 1 tablespoon Salt Freshly ground pepper Fresh parsley
If you want the recipe to be vegetarian you can substitute the ham for one hard-boiled egg per person.
Step 1
Heat a frying pan with a tablespoon of butter and two tablespoons of extra virgin olive oil. When the butter has melted and the mixture of fats is hot but not smoking, add the onion cut in brunoise with a pinch of salt, but without overdoing it, as the ham will add its own. Let it fry over medium-low heat until it is tender but without getting toasted color.
Step 2
While the onion is frying, we take the opportunity to cook the peas in boiling water with salt to taste. If you want the peas not to lose their beautiful green color when cooked, add a teaspoon of sugar and a couple of tablespoons of vinegar to the cooking water. When they are tender, drain and set aside.
Step 3
When the onion is tender, add the diced ham and sauté lightly to mix it with the onion. Add the reserved peas and mix them as well.
Step 4
Set the onion, ham and peas aside, add the mascarpone or cream cheese in the empty space and stir until it dissolves in the pan liquids. When it has formed a sauce, mix it all together.
Step 5
Dissolve the teaspoon of cornstarch in the glass of cold milk and add it to the pan.
Step 6
While the sauce is cooking, cook the pasta according to the instructions on the package and when it is ready, drain it reserving the cooking water and return it to the pan.
Step 7
Taste the sauce, adjust the salt if necessary, add ground pepper to taste and pour it into the pot, coating the sauce. We stir well and, if we see that the sauce has thickened a lot and it is difficult to integrate it with the pasta, we add some spoonfuls of the cooking water that we had reserved until we have a mellow texture. Sprinkle with chopped fresh parsley and serve immediately.
