Saturday, March 20, 2010

Tortellini with Peas and Pancetta

I saw this in the Food Network Magazine and thought it looked so good I had to try it. I experimented with Isaac last night and it was so good. Light but filling.


  • Kosher salt
  • 1 pound meat-filled tortellini
  • 2 tablespoons extra-virgin olive oil
  • 4 ounces prosciutto or pancetta, finely chopped
  • 3 cloves garlic, thinly sliced
  • 1 tablespoon tomato paste
  • 1/4 cup heavy cream
  • 1 cup frozen peas, thawed
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup grated parmesan cheese


Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs.
Meanwhile, heat a large skillet over medium heat. Add the olive oil and prosciutto and cook until crisp, 3 to 4 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 1 minute. Ladle in about 1 cup of the pasta cooking water and simmer until reduced by about half, 3 to 4 minutes. Add the cream and simmer until slightly thickened, 2 to 3 minutes.
About 2 minutes before the tortellini are done, add the peas to the boiling water and cook until just tender. Drain the tortellini and peas and add to the skillet, tossing to coat with the sauce. Stir in the parsley. Sprinkle with the parmesan cheese.
Per serving: Calories 475; Fat 27 g (Saturated 10 g); Cholesterol 195 mg; Sodium 1,237 mg; Carbohydrate 28 g; Fiber 3 g; Protein 29 g

This was such a good a dish! You should try it in the near future. Happy Cooking!

1 comment:

  1. love food network mag...i'm a big fan of taking the Weeknight Cooking and making them a lighter fare : )