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 caloriescarbohydrate: 17.8 gcholesterol: 114.4 mgfat: 25.5 gfiber: 2.3 gprotein: 15.7 gsaturatedFat: 9.2 gservingSize: -sodium: 473.1 mgsugar: 0.2 gtransFat: : -unsaturatedFat: : -
Directions Tortellini with Peas and Pancetta
Directions
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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.
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.
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.