Burrata, Pea and Prosciutto Tortellini

Directions

1. Bring a large pot of salted water to a boil. Add tortellini and 1 tablespoon oil and cook, stirring occasionally, until very al dente, about 1 minute less than the package instructions. Drain.
2. Meanwhile, in a large skillet over medium heat, heat 1 tablespoon of olive oil. Add prosciutto and cook until slightly crispy. Remove from pan into a medium bowl.
3. Add shallot, season with a pinch of salt, and cook, stirring occasionally, until shallot starts to soften 2 to 3 minutes. (add additional olive oil if needed) Add garlic and cook, stirring, until fragrant, about 1 minute more. Add petite peas and sugar snap peas and cook, stirring occasionally, until peas are just heated through, 2 to 3 minutes more. Deglaze with balsamic and transfer the pea mixture to the prosciutto bowl.
4. In the same skillet over medium heat, add the remaining olive oil. Add tortellini and toss to coat in butter. Spread in an even layer and cook, tossing occasionally, until golden brown and al dente, 5 to 6 minutes.
5. Reduce heat to low, return pea mixture to pan, and toss with tortellini. Stir in basil, mint, tarragon, lemon zest, and a pinch of salt. Spoon tortellini onto a platter. Top with prosciutto, torn burrata, and a drizzle of olive oil.