Creamy Tortellini with Ham and Peas

Fill a large pot with salted water, making sure the level is just below the top. Bring the water to a vigorous boil by increasing the heat to its maximum level, then gently add the tortellini. Once the water has returned to a boil, reduce the heat slightly and let it simmer for 3 minutes, or until the pasta floats to the surface and the filling is scalding hot.

During this time, melt butter in a saucepan over an intermediate heat setting. Gradually add heavy cream to the saucepan, stirring constantly as it warms up. Season with a pinch of nutmeg and a few grinds of pepper to taste. Slowly incorporate grated Parmesan cheese into the mixture, stirring furiously until it reaches a thickened consistency.

Add diced ham and frozen peas to the saucepan, stirring gently until they are fully incorporated into the creamy mixture.

Once the tortellini has finished cooking, drain it in a colander and return it to the pot. Pour the warm sauce over the pasta, tossing everything together until it's well combined.