| 1 package | BARILLA Ricotta & Spinach Tortelloni |
| 4 tablespoons (1/2 stick) | butter (may substitute margarine) |
| 3 cloves | garlic, minced |
| 1 cup | half & half |
| 1 package (10 ounces) | frozen peas, thawed |
| 1/2 pound | prosciutto or hickory smoked ham, cut into thin strips (optional) |
| 2/3 cup | Parmesan cheese, grated |
BARING a large pot of water to a boil.
HEAT butter in a large skillet over medium-low heat. Add garlic and saute for 2 minutes.
ADD cream and peas; heat to a boil. Reduce heat to medium and simmer for 5 minutes, stirring occasionally.
ADD prosciutto and heat 2 minutes.
COOK Tortelloni according to package directions. Drain and add to sauce mixture.
ADD cheese; toss and serve.