Tortellini with Rosemary Ham and English Peas

Today I have another quick easy recipe but this also has a gourmet twist. Instead of using deli ham and frozen peas, I used rosemary ham and fresh English peas purchased from Trader Joe’s. It gave the dish much more flavor. Make sure you cook the English peas a little more than frozen ones as they need to be softened up a little. If you can’t find rosemary ham or English peas, don’t be afraid to use what you have.

Time to run. I have a lot going on as I leave for BlogHer Food next week. I can’t wait!

Tortellini with Rosemary Ham and English Peas

16 ounces tortellini (I like the tri colored ones)
2 TBS olive oil
4 ounces rosemary ham, chopped
1 cup fresh English peas
1 cup chicken broth
1 TBS dried Italian seasoning
salt and crushed red pepper to taste
grated Parmesan cheese for serving

Cook tortellini in salted water according to package instructions. Drain and keep warm when they are cooked. In the meantime, heat oil on medium in a large saute pan. Add ham and peas. Saute for 5 minutes then add chicken broth and Italian seasoning. Simmer on low for 10 minutes. Add cooked tortellini. If pasta looks dry, add a little pasta water to the pan. Stir and simmer for a few minutes. Add salt and pepper to taste. Top with grated cheese before serving. Makes 3 to 4 servings. Recipe can easily be doubled.

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