Tortellini with crispy pancetta and sweet baby peas

Savor the delightful flavors of Tortellini with crispy pancetta and sweet baby peas, a dish that promises comfort and satisfaction in every bite. This easy recipe features tender cheese tortellini enveloped in a creamy sauce, highlighted by the salty crunch of crispy pancetta and the natural sweetness of fresh or frozen baby peas. Perfect for a quick weeknight dinner or an impressive meal for guests, this one-pan wonder is not only quick to prepare but also visually appealing when garnished with fresh basil. With just 25 minutes from start to finish, you can indulge in this rich, flavorful dish that embodies the essence of Italian cuisine.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Main Course Cuisine: Italian Keyword: For added flavor, consider incorporating spinach or asparagus. Swap out heavy cream for half-and-half for a lighter sauce. Leftovers store well in an airtight container for up to three days. Servings: Serves 4 Calories: 540kcal Author: Tisha

Ingredients

12 ounces cheese tortellini
6 ounces pancetta, diced
1 cup fresh or frozen baby peas
2 tablespoons olive oil
2 cloves garlic, minced
¼ cup heavy cream
¼ cup grated Parmesan cheese
Fresh basil leaves for garnish

Instructions

Cook the tortellini in salted boiling water until al dente; drain and reserve some pasta water.
In a skillet, heat olive oil and sauté diced pancetta until crispy. Remove and set aside.
In the same skillet, sauté garlic until fragrant, add baby peas, salt, and pepper; cook for 2-3 minutes.
Return pancetta to the skillet, stir in heavy cream and Parmesan cheese. Adjust sauce consistency with reserved pasta water if needed.
Toss in cooked tortellini until evenly coated.
Serve garnished with fresh basil.

Nutrition