Tortellini with Fennel, Peas, and Spinach

Not using 2oz thinly sliced proscciutto

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook prosciutto In Dutch oven over medium heat, stirring often, until browned and crisp, 5 to 7 minutes. using slotted spoon transfer prosciutto to paper towel lined plate.

Step 2

Melt butter in now empty pot over medium heat. Add fennel And cook, until softened and lightly browned, 6 to 9 minutes. Stir in garlic and cook Until fragrant, about 30 seconds. stir in broth and tortellini And bring to vigorous simmer. reduce heat to medium, cover and cook, Stirring gently And often, until tortellini is tender and sauce is thickened, 6 to 9 minutes.

Step 3

Uncover, reduce heat to low, And stir in cream, spinach and peas. Cook, stirring gently, until spinach is wilted and tortellini Is coated in sauce, 2 to 3 minutes.

Step 4

Off heat, Stir in Parmesan and lemon juice and season with salt and pepper To taste. adjust consistency with extra water as needed. Serve, Sprinkling individual portions with prosciutto and Extra parmesan.