WESTPHALIAN HAM TORTELLINI

1 lb. tortellini
4 oz. sweet butter
1/4 lb. Westphalian ham, cut into julienne strips
1 cup heavy cream
1 cup grated parmesan cheese
1/2 cup fresh chives, finely cut
1 pkg. frozen small peas, thawed salt and pepper to taste

This prized ham originated in northern Germany and is still made the same way it was centuries ago. Natural curing and smoking over real hardwood fires develop its distinctively smokey flavor.

DIRECTIONS: Cook tortellini according to package directions. In a sauce pan melt butter, add Westphalian ham and saut6 for one minute. Add the rest of the ingredients, and bring to a boil. Add cooked tortellini and combine well. Serve immediately.

RECIPE TIPS:Always serve Westphalian ham very thinly sliced. Wrap thin slices around wedges of honeydew melon, kiwi, avocado or fresh figs for elegant hors d'oeuvres or a delightful appetizer. Mix cream cheese with horseradish. Spread on pumpernickel bread and top with Westphalian ham. To store: Keep slices wrapped between layers of butcher paper in a plastic bag.