One-Pot Tortellini with Prosciutto and Peas

cooking.nytimes.com

Retired professional chef. Trained French and cooked French. Also cooked Italian. Live on the Mexican border now, so cook some Northern Sonoran foods. Enjoy cooking Oriental foods. Now cook mostly for friends who never experienced high quality restaurant food. Raise Angus-cross beef commercially.

1½ tablespoons unsalted butter, plus more if needed

4 slices prosciutto (about 2 ounces)

1 shallot, finely chopped

16 to 20 ounces refrigerated cheese tortellini

2 cups (10 ounces) frozen peas (no need to thaw)

1 cup chicken broth

1 cup heavy cream

¼ teaspoon ground nutmeg (optional)

Salt and black pepper

Zest and juice of ½ lemon (about 1½ teaspoons zest plus 1 ½ tablespoons juice)

Directions at cooking.nytimes.com

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