Tortellini with Peas and Pancetta
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Description
Light meal, ideal for summer, full of delicious pancetta flavor and the clean, green taste of peas.
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
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.
Nutrition Facts
serving: 4 servings
calories: 365.7 kcal
carbohydrates: 17.8 g
protein: 15.7 g
saturated fat: 9.2 g
cholesterol: 114.4 mg
sodium: 473.1 mg
fiber: 2.3 g
sugar: 0.2 g
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