Burrata, Pea, & Prosciutto Tortellini

1 . Stage

Bring a large pot of salted water to a boil. Add tortellini and 1 tablespoon oil and cook, stirring occasionally, until very al dente, about 1 minute less than package instructions. Drain. 

2 . Stage

Meanwhile, in a large skillet over medium heat, heat remaining 1 tablespoon oil. Add shallot, season with a pinch of salt, and cook, stirring occasionally, until shallot starts to soften, 2 to 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add petite peas and sugar snap peas and cook, stirring occasionally, until peas are just heated through, 2 to 3 minutes more. Transfer pea mixture to a medium bowl. 

3 . Stage

In same skillet over medium heat, melt butter. Add tortellini and toss to coat in butter. Spread in an even layer and cook, tossing occasionally, until golden brown and al dente, 5 to 6 minutes. 

4 . Stage

Reduce heat to low, return pea mixture to pan, and toss with tortellini. Stir in basil, mint, tarragon, lemon juice, and a pinch of salt. 

5 . Stage

Spoon tortellini onto a platter. Top with lemon zest, prosciutto, burrata, and red pepper.