Pancetta Tortellini

A luscious toss of tortellini with crisp pancetta,broccoli,sweet peas, and parmigiano reggiano.

Pancetta Tortellini
Pancetta Tortellini

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    Tb olive oil

  • 3

    oz. pancetta, finely diced

  • 1/2

    cup chooped red onion

  • 2

    garlic cloves, minced

  • 1

    lb. 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 freshlygrated Parmigiano Reggiano

  • 1

    tsp. kosher salt

  • Coarsely ground black pepper

Directions

1.) Heat oil in large saute pan over med. heat. Add pancetta; cook untill 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 of reserved cooking water. Add cheese. Serve with additional cheese, if desired.

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