Ingredients
- 2 garlic (cloves chopped)
- 1 parsley (chopped fresh)
- 1 cup cream (heavy)
- 8 ounce spinach tortellini
- 8 ounce cheese tortellini
- 1 cup mushrooms (sliced)
- 3 ounce prosciutto
- 3 tablespoon butter
- 4 tablespoon romano cheese (grated)
Melt the butter in a large skillet. Add mushrooms, garlic and prosciutto. Saute for 2 to 3 minutes. Add peas, cream and cheese. Cook until sauce thickens. Cook tortellini according to package directions. Drain. Add tortellini to sauce. Toss until well coated. Sprinkle with parsley. Serve immediately. Serves 4.
