Making good use of our leftover holiday ham for the last 5 days, it was time for some pasta. This dish reminds us of one of our favorite meals at Vincent’s Italian Restaurant, a local family owned restaurant here in Atlanta. It’s been almost two years since we’ve been able to take our family to Vincent’s but we still remember the dish, Pasta Alla Panna, very well. Of course, their version is made with heavy cream and prosciutto, but this is our frugal, lighter version and almost as tasty. I hope you’ll try it!
Quick Tortellini with Ham and Butter Sauce
(Note: We made this for our family of 6 and had a few servings leftover. If you have a smaller family, you can certainly cut this recipe in half.)
Cheese filled tortellini (we used 2 20-ounce pkgs. of fresh pasta, cooked and drained)
12 ounce bag of sweet English peas (frozen and cooked as directed)
1 1/2 cup diced ham (holiday leftover – to be heated in butter sauce, below)
3 T. olive oil
1 c. butter
1/2 T. garlic powder
1 T. oregano
Pinch of salt and pepper, to taste
1 T. parsley
1/2 c. Parmesan cheese
To make the sauce… heat oil in a large saucepan, add butter and stir until melted. Stir in seasonings. Add ham and cooked peas, and toss until heated through.
In a large bowl, pour heated mixture over drained pasta. Top with parsley and grated Parmesan cheese. Serve with salad and bread if desired.