TORTELLINI WITH PEAS AND PROSCIUTTO

15 ounces cheese tortellini
1-1/2 cups whipping cream
Pinch of freshly grated nutmeg
6 tablespoons freshly grated Parmesan cheese
3/4 cup frozen tiny peas, thawed, drained
1-1/2 ounces prosciutto, fat trimmed, cut julienne
Salt and freshly ground pepper

Cook tortellini in large pot of boil­ing salted water until barely tender, stirring 
occasionally to prevent stick­ing. Drain thoroughly.

Meanwhile, bring cream to boil in heavy large saucepan. Reduce heat. 
Add nutmeg and simmer until slightly thickened, about 8 minutes.

Return tortellini to pot. Add warm cream, Parmesan, peas and prosciutto. 

Simmer over low heat until tortellini are tender and sauce thickens, stirring 
occasionally, about 4 minutes. Season with salt and pepper. 

Divide among four warm bowls and serve.