Tortellini with raw ham and parmesan cheese

Cook the green peas in a pan with a drizzle of oil and the chopped shallot.

Add half a glass of water, season with salt and pepper.

Cook for 15 minutes and, once ready, transfer them to a blender together with the parmesan, basil, salt and pepper.

Blend until smooth. Brown the speck slices in a pan and, once ready, chop them with a knife.

Cook the tortellini in boiling salted water for 1 minute.

Drain them into the pan with the cream and stir well. Serve, adding the chopped speck and chopped almonds.

The chef recommends:

You can replace the speck with sausage and the almonds with chopped pistachios! .

Tortellini with raw ham and parmesan cheese Fini

Tortellini with a textured pasta made with 100% Italian flour and free-range eggs. An Italian classic with a quality recipe that combines the flavor of the finest ingredients. A generous filling of prosciutto and Parmigiano Reggiano, paired with the classic textured pasta dough, combine authentic Emilian craftsmanship! Perfect with cream, Parmesan, or other sauces.