TORTELLINI WITH HAM AND PESTO CREAM SAUCE

from Alicia Steele
     1-1 1/2 lbs. Tortellini
     4-6 cloves of garlic (about 1 Tbsp. minced)
     1 Tbsp. extra virgin olive oil
     1/2 lb. sliced ham
     1/2 c. pesto
     1 pint heavy whipping cream
     3/4 c. shredded (not "powdered") Parmesean
     1/2-1 Tbsp. dried crushed red pepper
Finely chop ham into 1/4 inch pieces.  Minch garlic.  Start boiling water for Tortellini, adding 1 tsp. or so of salt to the water).

Heat olive oil over medium-high heat until oil starts to smoke.  Remove from heat and add the garlic.  Put back on heat and saute garlic until lightly caramelized.  Add ham to garlic; saute until ham lightly browns.  Add pesto.  Reduce heat to medium.  Stir frequently for 5-7 minutes.  Add cream.  Reduce heat to medium-low.  Stir frequently for about 15 minutes.  A light simmer is okay, but do not let sauce reach a boil.  Add red pepper.

Add Tortellini to boiling water; boil 5-7 minutes.  Strain, but do not rinse.  Return Tortellini to empty pot.  Add 3/4 of sauce to Tortellini and gently blend.  Put Tortellini with sauce in a bowl.  Add remaining sauce to top, followed by Parmesean.

serves 4-6 people