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Prep time
5 minutes
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Cook time
5 minutes
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Serves
4
Ingredients
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4 tablespoons
(1/2 stick) butter
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1/2 cup
roasted unsalted pistachios
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4 ounces
sliced mortadella
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1/2 cup
(1 ounce) Parmesan
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2 tablespoons
olive oil, divided
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Zest of 1 lemon
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Kosher salt
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Black pepper
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16 to 20 ounces
fresh cheese tortellini
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1 1/2 cups
chicken stock
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2 cups
(10 ounces) frozen peas
Directions
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Cut the butter into small pieces and stick it back in the fridge. Coarsely chop pistachios. Cut mortadella into 1/2-inch pieces. Finely grate Parmesan.
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In a large nonstick skillet, toast the pistachios in 1 tablespoon olive oil over medium, stirring occasionally, until golden, 3 to 4 minutes. Transfer to a small bowl. Zest lemon over the nuts and season with salt and pepper.
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Heat another tablespoon olive oil in the same skillet over medium. Add fresh cheese tortellini in a single layer and cook, untouched, until golden brown underneath, 2 to 4 minutes.
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Add chicken stock, frozen peas, and the mortadella. Stir and season with salt and pepper. Cover and cook until the peas and pasta are tender, 3 to 5 minutes. Add the butter along the edges of the pan and stir until melted, about 1 minute. Add the Parmesan, stirring until meted. Off the heat, stir in the juice of half the lemon (about 1 1/2 tablespoons). Season to taste with salt and pepper, then top with pistachios and more Parm.
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