Tortellini with Peas and Prosciutto

I LOVED this meal. It is so filling, and comforting, and delicious. It reminds me a lot of a carbonara sort of taste. Creamy deliciousness. All that for around 400 calories per serving with a veggie included. I would call this a success.
As always, the boy sort of had an issue with the peas. Gosh does that boy really not like peas...but he still ate it all and said that other than the peas he liked it. But the peas were so good! They add a different texture and a bright pop to the dish. Keep them in...even if you have a veggie-hating boy in your life. (plus, peas are heavy in fiber, vitamin c and iron; definitely worth keeping)
Tortellini with Peas and Prosciutto
adapted from food network magazine
serves 4

• 8 oz dry, spinach and cheese tortellini
• 1 teaspoon extra-virgin olive oil
• 4 ounces prosciutto or pancetta, finely chopped(chops easier when really cold)
  
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1/4 cup light cream
• 1/2 bag (~1 1/2 cups) frozen peas, thawed
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped basil
  
• 1/2 cup grated parmesan cheese

Directions

Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs.

Meanwhile, heat a large skillet over medium heat. Add the olive oil and prosciutto and cook until crisp, 3 to 4 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 1 minute. Ladle in about 3/4 cup of the pasta cooking water and simmer until reduced by about half, about 3 minutes. Add the peas. Add the cream and simmer until slightly thickened, 2 to 3 minutes.

Drain the tortellini and add to the skillet, tossing to coat with the sauce. Stir in the parsley and basil. Sprinkle with the parmesan cheese.