TORTELLINI WITH PEAS AND PANCETTA

Tortellini with Peas and Pancetta image

Light meal, ideal for summer, full of delicious pancetta flavor and the clean, green taste of peas.

Provided by Laka kuharica - Easy Cook

Categories Meat and Poultry Recipes Pork

Time 30m

Yield 4

Number Of Ingredients 9

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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

Steps:

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.

Nutrition Facts : Calories 365.7 calories, Carbohydrate 17.8 g, Cholesterol 114.4 mg, Fat 25.5 g, Fiber 2.3 g, Protein 15.7 g, SaturatedFat 9.2 g, Sodium 473.1 mg, Sugar 0.2 g