Tortellini With Mortadella & Peas

Directions

1. 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.
2. 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.
3. 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.
4. 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.