Begin to boil water in a large pot for the
Melt butter in a large skillet over medium-high
heat. Add garlic and mushrooms and cook until
Add cream, ham, and salt, bring to a boil,
reduce heat and allow mixture to simmer for
about 5 minutes until thickened.
Meanwhile, cook the tortellini according to
directions on package and toss in frozen the
peas when 30 seconds remain. Drain pasta and
peas and add them to the sauce.
Add the Parmigiano-Reggiano Cook and cook for 1
Serve with freshly grated Parmigiano-Reggiano
and a side of Flat French Bread.