1 or 2 depending on how many you’re feeding! (9 ounce) package of fresh cheese tortellini
1 Tbs pine nuts
1 Tsp olive oil
6 large garlic cloves finely chopped
1/4 Tsp black pepper
4 Ounces thinly sliced prosciutto
Okay, I didn’t follow the initial directions like the recipe called as the pasta seemed like it would be too dry for my liking; so I made my alfredo sauce to toss it all in! In addition, I omitted the pine nuts and added an exotic blend of fresh mushrooms. I used a Sargento six cheese shredded blend in the alfredo sauce instead.
I boiled the pasta as directed on the packaging. While boiling the pasta, I sautéed the chopped fresh garlic in a little bit of butter (enough to brown it really nicely) then poured in a half pint of heavy whipping cream. Immediately after, I poured in about a cup of the Sargento’s cheese and with a whisk, kept stirring the sauce until it was creamy and there were no cheese clumps. I cooked this on about medium to melt the cheese to a creamy consistency. I then seasoned the alfredo sauce with a bit of garlic salt to taste (you can modify how much or little you use here!) While that was simmering on low (after the cheese melted down properly in the mixture) I sautéed the mushrooms and spinach in a large skillet with a dash of olive oil, garlic salt and pepper until the spinach was wilted and the mushrooms were cooked mostly.
I drained the pasta, but it back in the large pot I boiled it in threw in the spinach and mushroom mixture and poured the alfredo sauce over. Stirred it all up to make sure it was mixed well.
Voila! Dinner is served!