Tortellini with Peas and Pancetta recipe

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Ingredients

1 (9 ounce) package fresh meat-filled tortellini
1 tablespoon extra-virgin olive oil
1 (4 ounce) package finely chopped pancetta
2 cloves garlic, thinly sliced
½ tablespoon tomato puree
2 tablespoons heavy cream
1 cup fresh green peas
¼ cup grated Parmesan cheese
1 tablespoon chopped fresh parsley

Nutrition Info

365.7 calories
carbohydrate: 17.8 g
cholesterol: 114.4 mg
fat: 25.5 g
fiber: 2.3 g
protein: 15.7 g
saturatedFat: 9.2 g
servingSize: -
sodium: 473.1 mg
sugar: 0.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water until tender yet firm to the bite, 5 to 6 minutes. Drain and set aside, reserving 1/2 cup of the pasta water.

  2. Heat oil in a large skillet over medium heat. Add pancetta and saute until crisp, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute. Ladle in the reserved pasta water, simmer for about 1 minute. Add tomato puree and continue to simmer until reduced by about half, 3 to 4 minutes.

  3. Add cream, simmer until sauce thickens slightly, 2 to 3 minutes. Add tortellini and peas, tossing to coat with the sauce. Sprinkle with Parmesan cheese and parsley and serve immediately.

Recipe Yield

4 servings

Recipe Note

Light meal, ideal for summer, full of delicious pancetta flavor and the clean, green taste of peas.

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