My grandmother can't stop preparing this classic dish from the past! It's always been delicious!

Creamy tortellini with peas and ham is a comforting dish that marries Italian pasta with a touch of American heartiness. The origins of tortellini can be traced back to the Emilia-Romagna region of Italy, where these small, ring-shaped pasta pieces are traditionally filled with a mixture of meat or cheese. This recipe brings a modern twist by incorporating a creamy sauce, vibrant green peas, and savory ham, creating a delightful balance of flavors and textures. It's a perfect dish for those looking to enjoy a quick yet satisfying meal, ideal for busy weeknights or a cozy weekend dinner.

This creamy tortellini pairs beautifully with a simple mixed green salad dressed with a light vinaigrette, which adds a refreshing contrast to the richness of the dish. A side of crusty garlic bread or a warm baguette is perfect for soaking up the luscious sauce. For a complete meal, consider serving it with a glass of crisp white wine, such as a Pinot Grigio or Sauvignon Blanc, to complement the creamy and savory notes.

Servings: 4 servings

1 pound cheese tortellini
1 cup frozen peas, thawed
1 cup diced ham
1 tablespoon olive oil
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1 tablespoon chopped fresh parsley (optional)

Cook the tortellini according to package instructions. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Add the diced ham to the skillet and cook for 2-3 minutes until lightly browned.

Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and the sauce is smooth.

Add the cooked tortellini and peas to the skillet, stirring to coat everything in the creamy sauce. Season with salt and pepper to taste.

Cook for an additional 2-3 minutes until the peas are heated through and the tortellini is well coated.

Serve hot, garnished with chopped fresh parsley if desired.

For a vegetarian version, omit the ham and add sautéed mushrooms for an earthy flavor. You can also substitute the heavy cream with half-and-half for a lighter sauce. If you prefer a bit of spice, add a pinch of red pepper flakes to the sauce. For a gluten-free option, use gluten-free tortellini available at many specialty stores.