Peas and Prosciutto With Lemony Tortellini

It's Tuesday, and that means my father-in-law is here. He loves pasta, so that's what we had for dinner. The recipe was inspired by one from the March issue of Everyday Food. The flavor is terrific; it's a nice change of pace. It made me think of spring. Best of all, the meal-in-one only took 20 minutes to get it on the table (the tortellini cooks in just 3 minutes). I served it with my favorite foccacia from Continental Bakery. (Cost per serving: $2.50)

Peas and Prosciutto With Lemony Tortellini
Makes 4 servings
1 (19-oz.) package frozen cheese tortellini
2 tsp. olive oil
4 oz. prosciutto, chopped (Ask for prosciutto slices at the deli counter.)
2 bacon slices, chopped
2 garlic cloves, minced
1/2 (16-oz.) package frozen green peas or 1 (10-oz.) package frozen green peas
Zest and juice from 2 lemons
1/4 cup whipping cream (You could substitute half-and-half.)
1/4 cup freshly grated Parmesan cheese
Salt and pepper to taste

1. Cook tortellini according to package directions; drain and set aside.
2. In the same pot, sauté prosciutto, bacon, and garlic until brown. Stir in frozen peas, lemon zest and juice, cream, and Parmesan cheese. Cook, stirring often, until mixture is thoroughly heated. Stir in salt and pepper to taste.