By Easter is Sunday March 31 this year. I cooked all weekend. Gayle helped with rolls Saturday, sitting down, hands in motion. Amber came home Friday.
Easter dinner: ham, scalloped potatoes, green beans, rolls, deviled eggs, two pies, chocolate sheet cake. Twelve of us. Gayle sat at the head. Dave called her Ma again in front of everyone. She took it.
Drove Tuesday, short.
Book two revision at 83%.
Justin had his last senior high school spring break and did not do much. Tyler worked at the dealership four days. Josie read a whole novel.
After a weekend of cooking for twelve — the ham, the scalloped potatoes, the rolls Gayle and I made together on Saturday — I wasn’t ready to let it all go yet. The leftover ham sitting in the fridge on Monday felt like one more quiet gift from the holiday, and this tortellini dish is exactly what I reach for when I want something warm and easy that still feels like it matters. It’s the kind of recipe that lets you keep the good feeling going just a little longer.
Tortellini and Ham
Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min | Servings: 6
Ingredients
- 1 package (19 oz) refrigerated cheese tortellini
- 2 cups cooked ham, cubed
- 1 cup frozen peas
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt, or to taste
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Cook the tortellini. Bring a large pot of salted water to a boil. Cook tortellini according to package directions, usually 7–9 minutes. Add frozen peas during the last 2 minutes of cooking. Drain and set aside.
- Saute the garlic. In a large skillet over medium heat, melt the butter. Add minced garlic and cook for 1–2 minutes until fragrant, stirring frequently so it doesn’t brown.
- Add the ham. Stir in the cubed ham and cook for 2–3 minutes until heated through and lightly golden on the edges.
- Make the cream sauce. Pour in the heavy cream and bring to a gentle simmer. Cook for 3–4 minutes, stirring occasionally, until the sauce begins to thicken slightly.
- Add the cheese. Reduce heat to low and stir in the Parmesan cheese until melted and smooth. Season with salt and pepper.
- Combine and serve. Add the drained tortellini and peas to the skillet. Toss gently to coat everything in the sauce. Serve immediately, garnished with fresh parsley if desired.
Nutrition (per serving)
Calories: 480 | Protein: 24g | Fat: 26g | Carbs: 38g | Fiber: 3g | Sodium: 890mg