Ingredients:
4 tablespoons(1/2 stick) butter
1/2 cuproasted unsalted pistachios
4 ouncessliced mortadella
1/2 cup(1 ounce) Parmesan
2 tablespoonsolive oil, divided
Zest of 1 lemon
Kosher salt
Black pepper
16 to 20 ouncesfresh cheese tortellini
1 1/2 cupschicken stock
2 cups(10 ounces) frozen peas
Directions:
Cut the butter into small pieces and stick it back in the fridge. Coarsely chop pistachios. Cut mortadella into 1/2-inch pieces. Finely grate Parmesan.
In a large nonstick skillet, toast the pistachios in 1 tablespoon olive oil over medium, stirring occasionally, until golden, 3 to 4 minutes. Transfer to a small bowl. Zest lemon over the nuts and season with salt and pepper.
Heat another tablespoon olive oil in the same skillet over medium. Add fresh cheese tortellini in a single layer and cook, untouched, until golden brown underneath, 2 to 4 minutes.
Add chicken stock, frozen peas, and the mortadella. Stir and season with salt and pepper. Cover and cook until the peas and pasta are tender, 3 to 5 minutes. Add the butter along the edges of the pan and stir until melted, about 1 minute. Add the Parmesan, stirring until meted. Off the heat, stir in the juice of half the lemon (about 1 1/2 tablespoons). Season to taste with salt and pepper, then top with pistachios and more Parm.