Updated 03/07/2012 05:00 AM
Recipe: Cheese Tortellini with Smoked Ham, Peas and a Dijon Mustard and Thyme Cream Sauce
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1-pound cheese tortellini
1 cup diced onion
2 Tbs butter for sauteing onion
1 large minced clove garlic
1 Tbs chopped fresh thyme leaves
2 cups heavy cream (or light cream)
1 Tbs Dijon mustard (or more to taste)
6-8 ounces chopped smoked deli ham
approx. 1 cup frozen peas
black pepper to taste
grated parmesan cheese for garnish (optional)
Get a large pot of water going for a 1-pound, or slightly larger, package of cheese tortellini and use another large, heavy bottomed pan to saute about 1 cup of diced onion in a couple Tbs of butter to soften.
At that point, add 1 large minced clove of garlic and about 1 Tbs chopped fresh thyme. Cook that along for a minute, and then add 2 cups light cream and bring that up to a simmer.
Adjust the heat on that so that it is simmering along at a good rate. You want it to reduce by about one third. Once the water comes to a boil, add the package of tortellini and get those going.
When you're happy with the cream, add 1 Tbs Dijon mustard and stir that in. Then add 8-ounces chopped smoked ham and as many frozen peas as you like and let all of those things warm through.
You can season that with a little bit of black pepper to that if you like and, after the cheese tortellini have been simmering along for 4 - 5 minutes, use a slotted utensil to scoop those right into the pot with the ham and peas.
This would also be good with cooked leftover chicken instead of the ham.