Tortellini with Peas, Broccoli and Pancetta

By lindybug

Ingredients

• 1 tablespoon olive oil
• 3 ounces pancetta or ham, finely diced
• 1/2 cup chopped red onion
• 2 garlic cloves, minced
• 1 teaspoon kosher salt
• Coarsely ground black pepper
• 1 pound fresh or frozen cheese tortellini
• 1 cup frozen peas
• 1 1/2 cups broccoli florets
• 1/4 to 1/2 cup pasta cooking water
• 1/4 cup freshly grated Parmigiano Reggiano cheese

Details

Servings 6

Preparation

Step 1

1. Heat oil in a large sauté pan over medium heat. Add pancetta; cook until beginning to turn crisp, about 10 minutes. Add onion and garlic; cook 2 to 3 minutes. Add salt and pepper.

2. Meanwhile, cook pasta in a large pot of salted, boiling water 2 minutes less than package directions. Add peas and broccoli; cook 2 minutes. Drain, reserving 1/2 cup cooking water. Add pasta, peas and broccoli to pancetta mixture. Toss together gently. Add 1/4 cup (or more) reserved cooking water and cheese. Serve with additional cheese, if desired.