Directions

1. Boil water in a large pot or Dutch oven. Salt well (pasta water should be as salty as seawater). Cook 20 ounces fresh tortellini according to package directions for al dente. Reserve 1/2 cup of the pasta water. Drain well and set aside.
2. In the same pot, add the 1 1/2 cups cubed ham over medium heat, tossing until browned. Remove to a plate and set side.
3. In the same pot over medium heat, melt the 1 tablespoon unsalted butter and saute the 2 cloves fresh garlic, stirring until soft, approximately 2 minutes.
4. Whisk in the 1 cup heavy cream and 1 cup fresh Parmesan cheese, 1 teaspoon coarse kosher salt and 1/2 teaspoon freshly ground black pepper. Simmer over low heat until it thickens and cheese melts. You might still see little bits- this is the garlic and is fine.
5. Stir in the 1/2 cup reserved pasta water and 1 1/2 cups frozen peas, cooking for an additional 1 minute over low heat. Add the ham and tortellini, tossing to coat and reheat.
6. To serve, top with additional grated Parmesan cheese and crushed red pepper, if desired.
7. If you've tried this recipe, come back and let us know how it was in the comments or star ratings.