Tortellini with Peas and Pancetta

Fresh peas, meat-filled tortellini, and salt-cured pancetta combine to create an easy and tasty summer meal that's on the table in less than 30 minutes.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 366 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.