1/2 lb.Â fresh prosciutto tortellini
Sea salt to taste
3 oz. extra virgin olive oil
4 garlic cloves, finely chopped
2 cups grape tomatoes, halved
1/4 cup fresh Italian parsley, chopped
Grated Parmesan cheese to taste.
In a pot of boiling salted water, add in tortellini’s and cook for about 2-3 minutes Separately, heat up pan with olive oil and garlic, once garlic is translucent add in grape tomatoes, and parsley.
Let all simmer together for a few minutes and gently stir in tortellini, serve with Parmesan cheese.
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Article URL: http://newyork.cbslocal.com/2013/08/23/stephanie-tonys-table-prosciutto-tortellini/