With this simple, four-ingredient recipe, you can transform frozen shelled edamame into a crunchy, Parmesan-crusted snack.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 ounces prosciutto
- 1 pound frozen tortellini
- ½ cup extra-virgin olive oil
- ¼ cup white wine vinegar
- 2 large cloves garlic, minced
- 1 ½ teaspoons dried basil
- 1 teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup finely crumbled Gorgonzola cheese
- ¼ cup minced green bell pepper
- ¼ cup minced red bell pepper
- ¼ cup minced red onion
Instructions
- Slice prosciutto into strips that are 1 inch long and 1/4 inch wide.
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Drain and cool under cold running water to stop the cooking process.
- Mix oil, vinegar, garlic, basil, oregano, salt, and pepper together in a jar. Put the lid on the jar and shake into an emulsion.
- Place tortellini, prosciutto, Gorgonzola cheese, bell peppers, and onion in a large bowl. Pour the vinaigrette over the top and toss lightly with 2 large spoons. Enjoy immediately or allow the flavors to meld for 3 to 4 hours in the refrigerator.
Nutrition Facts
| Calories | 373 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 2 g |
| Protein | 12 g |
| Saturated Fat | 7 g |
| Sodium | 527 mg |
| Sugars | 2 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
left out the prosciutto for vegetarians and the amounts were perfect. Whole bowl eaten
Delish! Doubled the ingredients because that’s what I do when I know it’s going to be good so we have leftovers! I used less Gorgonzola in the whole recipe, husband added more to his own dish. Personal preference.
I’m the author of this recipe. If you want a stronger prosciutto flavor, you can take the pieces of prosciutto and lay them out on a baking sheet with parchment, and bake until they are crispy like bacon at 350f or so. Then let them cool and crumble them. The last few times I’ve made this, I use this method, and it make it even better.