Ingredients
Scale
- 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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 540
- Sugar: 4g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg