Episode: KCTS 9 Cooks at Home
Cook's Note: Feel free to add your favorite veggies to the mix in this quick and delicious meal.
Serves 4 to 5
- 1 9-ounce package fresh cheese tortellini
- 2 tablespoons pine nuts
- 1 tablespoon olive oil
- 8 crimini mushrooms, sliced
- 2 ounces prosciutto, diced
- 6 cloves garlic, minced
- 1 6-ounce package baby spinach
- 1/4 teaspoon black pepper
- 1/4 cup shredded Parmesan cheese
Heat a pot of water for the pasta and bring to a boil.
Heat a large nonstick skillet to medium. Add pine nuts and toast for about 1 1/2 minutes, stirring occasionally. Set nuts aside.
In the same pan, heat olive oil and add mushrooms and prosciutto. Saute for 6 minutes, or until mushrooms are just cooked and prosciutto starts to crisp. Add the garlic and cook for about 2 minutes, stirring occasionally. Add spinach to top of pan and cover; cook for 3 to 4 minutes, or until spinach just begins to wilt.
When you add the spinach, toss the tortellini into the boiling water and cook according to package directions. It should take about 4 minutes. (Do not add salt to the water; the prosciutto will add plenty of salt.)
Add pasta to a large serving bowl. Top with prosciutto mixture and toss. Season to taste with pepper, sprinkle with Parmesan and serve.
(Note: You may substitute pancetta or bacon for the prosciutto in this recipe. The prosciutto is equally delicious added in at the end, uncooked.)