TORTELLONI WITH BROCCOLI RABE & PANCETTA

Tortelloni with Broccoli Rabe & Pancetta image

Number Of Ingredients 10

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4 tablespoons olive oil, divided
2 to 3 ounces diced pancetta (about 1/2 to 3/4 cup)
3 cloves garlic, finely chopped
1/4 to 1/2 teaspoon crushed red pepper flakes
1 pound broccoli rabe, tough ends removed, cut into 1-inch pieces (about 7 cups)
1/4 teaspoon kosher salt
1 package BUITONI Refrigerated Chicken & Roasted Garlic Tortelloni (20 oz.)
1/4 cup toasted pine nuts
Ground black pepper
1/4 to 1/2 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)

Steps:

HEAT 1 tablespoon oil in large skillet over medium heat. Add pancetta; cook, stirring frequently, for 8 minutes or until almost crisp. With slotted spoon, transfer pancetta to paper towel-lined plate.
ADD remaining 3 tablespoons oil to skillet. Add garlic and crushed red pepper; and cook for 30 seconds over medium heat. Add half of the broccoli rabe; cook, stirring frequently, for 1 minute or until wilted. Add remaining broccoli rabe and salt; cook, stirring frequently, for 2 to 3 minutes. Remove from heat.
PREPARE pasta according to package directions; drain, reserving ¿ cup cooking water. Return pasta to saucepan along with broccoli rabe, pancetta, reserved cooking water and pine nuts. Season with pepper. Serve with cheese.