On a recent Arthur Avenue visit I picked up all the fixins for a full meat and cheese spread. When I had some leftovers on a Sunday night, I added them to tortellini and let me tell you, crispy prosciutto is life.
Scrunch up some prosciutto and cook on a silicone-lined baking sheet for about 10 min at 350. Let it cool for 5 minutes, during which time you can cook up your fave store-bought tortellini. Toss the pasta with the sauce of your choosing (I went with TJ’s red pepper almond pesto), fresh boccancini, chopped grilled mushrooms, and that crispy prosciutto. Top with parm.
Crisping up prosciutto is a great preparation that totally changes things. The saltiness feels…different. Better? Also, don’t sleep on grilled mushrooms. I typically get those garlicky marinated once for my antipasto spread, but the grilled ones are extra flexible and can be thrown into other dishes like this.
Peaches to Apples 