Trim any fat from the prosciutto and place only the fat in a saucepan. Cook fat slowly over medium-low heat until the fat has been rendered out. Remove all fat pieces from pan and discard, leaving only the rendered fat behind. Add alfredo sauce to rendered fat and continue to heat slowly over medium heat. Dice prosciutto into small pieces and add to warm alfredo sauce.

Remove fresh peas from pods and blanch peas in salted, boiling water until tender. Strain. Note: Best with fresh peas, however you can substitute frozen peas.

Cook four cheese tortellini for 3-4 minutes in boiling, salted water. Strain. In large bowl place four cheese tortellini, blanched peas and prosciutto cream sauce. Toss. Garnish with shaved Garrotxa cheese and fresh cracked black pepper.

*Garroxta is a hard goat cheese from Spain. If you can’t find it at your local cheese shop you can always substitute Pecorino Romano Cheese.

Serves 3 to 4