Tortellini-less della Nonna

So creamy & yummy!

I’m over winter.  Considering this winter has been mild in comparison to most, I feel a like a brat saying that. Alas it is true, the last few weeks of cold and being sick more than once has me lingering closer to my couch. I long for sunshine and flowers.

When my body wants rest, rest it gets. I have a hard time sitting still when I’m home, so if I have a strong desire to curl up on my cushiony love interest, I will.  This also goes hand in hand with a longing for comfort food.  Who doesn’t love a lazy day with your favorite meal that transports you to your childhood.

For me, that is tortellini della Nonna.  Cheese filled tortellini with sautéed prosciutto & peas, covered in a creamy, buttery sauce. It instantly takes me back to my Nonna’s kitchen table.
 

So when a wave of tortellini nostalgia hit me, I had to take action. Since I’d been couch surfing for the better part of the weekend, I knew I couldn’t add butter, cream & cheese to resting metabolism.

Instead, I took a look into my refrigerator and came up with something that was a little healthier and totally hit the spot.  It would have been healthier if I didn’t eat it ALL, but you do what you can.

Tortellini-less della Nonna

• Serving of Explore Asian ‘”fettucine”. I eyeballed, so I’d say it was about a cups worth.  Or a hearty handful.
  
• 2 Laughing Cow cheese wedges
• ½ of a white onion
• 2 Slices of low –sodium deli ham
• ¼ Cup of parmesan cheese
• ¼ Cup of organic half & half
• 2 Tbs of Extra Virgin olive oil

I started by boiling the fettuccine in lightly salted water and chopping up the ham into small pieces.
While the pasta cooked, I sautéed my onions in a tablespoon of the olive oil until they were translucent.

I then added the chopped ham & peas to the pan, continuing to sauté on low heat.  I let the combination cook for about 10 min before I lowered the heat even more and slowly added the half & half.  Milk would probably also work, but I used what I had.
Once the peas, ham & onions were coated in the liquid, I let it cook up for another 2 minutes before adding in the cheese wedges.  The wedges don’t melt easily, so you need to stir them sufficiently until they melt down.

Once the pasta was at the texture I like, I strained it and added it to the mixture with the remaining oil & parmesan cheese.  I tossed the pasta in the pan until it was completely coated by the cheese sauce.

I then put some on a plate and marveled at how good my concoction tasted without butter, cream or prosciutto. I marveled so much, I helped myself to another plate :) Enjoy!