Ham and Pea Tortellini

Instructions

1. 1

   Bring the water and salt to a boil in a large saucepan. Dice the fully cooked ham, mince the garlic and finely grate the Parmesan. Keep the refrigerated tortellini chilled until ready to cook.

2. 2

   Meanwhile, melt the butter in a large, deep frying pan over medium-low heat. Add the garlic and stir for 30 seconds. Stir in the flour and cook for 1 minute without browning.

3. 3

   Gradually whisk in the milk until smooth. Bring to a gentle simmer and cook for 3–4 minutes, stirring, until lightly thickened. Add the ham and gently simmer for another 4–5 minutes, stirring occasionally, until steaming hot throughout.

4. 4

   While the sauce simmers, add the frozen peas to the boiling water and return to a boil. Add the refrigerated cheese tortellini made with wheat-and-egg pasta. Cook for the full package time, until the pasta is tender and the cheese filling is piping hot. Reserve 120 ml of the cooking water, then drain.

5. 5

   Take the sauce off the heat and stir in the Parmesan and black pepper. Add the tortellini and peas and toss gently, adding the reserved cooking water a little at a time only if needed to make the sauce coat the pasta loosely. Serve immediately.