Tortellini with Arugula, Sundried Tomatoes & Prosciutto
By Shannon O'Donnell
Prosciutto is one of my favorite splurges, and this pasta dish, combining the salty Italian ham with arugula and sundried tomatoes, is just divine. You'll pretty much get all of your food groups in one bowl, so a nice loaf of crusty artisan bread should make for a complete meal!
TORTELLINI WITH ARUGULA, SUNDRIED TOMATOES AND PROSCIUTTO
4 T olive oil, divided **
4 slices of prosciutto di Parma
1 small onion, diced (about 1/2 cup)
1/2 cup sun-dried tomatoes in oil, drained and sliced
2 garlic cloves, minced
2 T minced fresh sage or rosemary
1/8 t red pepper flakes...more if you like more 'heat'
2 cups arugula leaves, rinsed and dried
1 (9 oz) package tortellini
Salt & pepper to taste
Grated or shredded parmesan to top
** The recipe calls for the use of olive oil, but I like to use the oil from the sundried tomatoes instead. Gives it a bit more tomato-y flavor!
1) Heat 1 T of olive oil in a large skillet over medium-high heat. Add prosciutto and cook 1 to 2 minutes per side, until crisp. Transfer to a paper towel-lined plate to drain.
2) Heat 2 T of oil in the skillet over medium heat. Add the onion, and saute a few minutes until tender. Add tomatoes, garlic, herbs and pepper flakes. Saute' two minutes. Add arugula, and saute' until just wilted.
3) Cook tortellini according to package directions. Drain and add the vegetable mixture to the pasta...toss gently to combine. Add remaining 1 T of oil, season with salt and pepper.
4) Crumble prosciutto and sprinkle over pasta. Pass with parmesan to top.
When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.