Name: Spicy Tortellini with Ham, Snap Peas, Wilted Arugula & Parmesan
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby arugula; 765 g cheese tortellini, fresh or frozen; 6 cloves garlic; 680 g ham steak, boneless; ¾ cup Parmesan cheese, shredded; 1 ½ (227 g) pkgs sugar snap peas; black pepper; crushed red pepper; extra virgin olive oil; Italian seasoning; salt

Spicy Tortellini with Ham, Snap Peas, Wilted Arugula & ParmesanSpicy Tortellini with Ham, Snap Peas, Wilted Arugula & Parmesan — a 25-minute lunch recipe with 11 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby arugula

765 g cheese tortellini, fresh or frozen

6 cloves garlic

680 g ham steak, boneless

¾ cup Parmesan cheese, shredded

1 ½ (227 g) pkgs sugar snap peas

black pepper

crushed red pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add tortellini, and stir for a few seconds. Cook, stirring occasionally, until just tender, about 5 minutes (or cook according to package instructions). Drain and set aside.

Meanwhile, wash, dry, and halve snap peas. Place in a medium bowl.

Medium dice ham. Add to the bowl with the snap peas.

Peel and mince garlic. Add to the bowl.

Preheat another large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add snap peas, ham, garlic, and spices; cook, stirring occasionally, until the snap peas start to soften, 3-4 minutes.

Meanwhile, wash and dry the arugula (skip this step if it came pre-washed).

When the snap peas are soft, add arugula to the pot in handfuls, waiting for the arugula to wilt slightly before adding the next handful.

Add drained tortellini and Parmesan to the pot. Continue to cook, stirring often, until the cheese is melted, 2-3 minutes more. Remove from heat.

To serve, divide tortellini between plates or bowls; sprinkle with crushed red pepper. Enjoy!

Open this recipe in Flambette