Prosciutto, Cream and Tortellini - a marriage made in heaven

Peas, Prosciutto & Cream Tortellini
Ingredients

* 1 (20-ounce) package fresh cheese or meat tortellini
* 1 (10-ounce) package frozen petite green peas, thawed
* 1 teaspoon butter
* 2 garlic cloves, minced
* 2 cups fat-free half-and-half
* 1/4 cup all-purpose flour
* 1/4 cup plus 2 tablespoons freshly grated Romano cheese
* 4 ounces prosciutto or lean ham, coarsely chopped
* 1/2 cup finely chopped fresh basil
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper


Preparation
1. Cook tortellini according to package directions. Add peas during last minute of cooking.
Drain pasta and peas; place in a large bowl.
2. While pasta cooks, melt butter in a medium saucepan. Add garlic; sauté 30 seconds.
Combine half-and-half and flour in a small bowl, stirring with a whisk; add to pan.
Bring to a simmer; cook 3 to 4 minutes or until thickened, stirring constantly with a whisk.
3. Toss half-and-half sauce, cheese, and remaining ingredients with pasta.

After all the turkey and the leftovers I always crave a bowl of creamy pasta. This was an easy one. In my refrigerator I always have peas in the freezer, prosciutto in the drawer and cream on the shelf. Yum, yum.