Cheese Tortellini With Peas And Pancetta
This delightful recipe features tender cheese-filled tortellini tossed in a creamy sauce made with crispy pancetta, sweet peas, and a blend of pecorino and fontina cheese. The dish is finished with a hint of lemon for a bright and satisfying flavor. Perfect for a cozy dinner at home or a special gathering with loved ones.
— Constant Cookbook
Ingredients
- 1 pound frozen Celentano Tortellini cheese tortellini
- 4 ounces chopped pancetta
- 1 tablespoon butter
- 2 cloves garlic, roughly chopped
- 1 tablespoon flour
- 1 2/3 cups milk
- 1 cup frozen Green Giant peas, thawed
- ¼ cup grated pecorino cheese, plus more for sprinkling
- ¼ cup grated fontina
- Lemon wedges as needed
- Salt and pepper
Instructions
- Bring a large pot of water to a boil.
- Add the frozen peas to the boiling water for 30 seconds, just until warmed through. Remove and set aside. Add the tortellini to the same water and cook according to the package directions. Once cooked to al dente, drain and set aside.
- Place the pancetta in a medium skillet over medium high heat. Cook the pancetta, rendering the fat, until the pancetta is crispy. Remove the pancetta to small plate leaving the fat in the skillet.
- Add the butter to the same skillet over medium high heat. Add the garlic and sauté for 30-45 seconds before adding the flour and stirring to combine. Gradually whisk in the milk and bring the mixture to a boil. Once the sauce thickens, season with salt and pepper and stir the tortellini, peas and the grated cheese into the sauce, stir to combine. Add half of the cooked pancetta back into the sauce.
- Add a squeeze or two of lemon juice and serve with the remaining pancetta as garnish.
Nutrition
- Calories: 533 kcal
- Carbohydrate Content: 61 g
- Protein Content: 27 g
- Fat Content: 20 g
- Saturated Fat Content: 10 g
- Trans Fat Content: 0.1 g
- Cholesterol Content: 79 mg
- Sodium Content: 696 mg
- Fiber Content: 6 g
- Sugar Content: 10 g
- Unsaturated Fat Content: 3.5 g
- Serving Size: 1 serving
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