7 hours ago
Tuesday, October 18, 2016
This is a simple recipe when you need to go to your freezer for inspiration.
You will be amazed at how something so easy can taste so good.
I don't usually measure, but am writing out the recipe with approximate measurements......you can add more cheese or bacon if you like,
and if the sauce is dry, add in more cream. I don't always add in the butter, but it makes it richer.
You get the idea. You can make this with any pasta, however, the tortellini captures the little peas in between their folds.
and I love frozen peas, just saying.
Tortellini w/ Pancetta & Peas:
1 bag of cheese tortellini
1/2 bag of frozen peas, defrosted (about a cup)
4 slices of pancetta or bacon, chopped
1 small onion, diced
1/2 cup of heavy cream
1/3 cup freshly grated Parmigiano Reggiano
lots of black pepper
2 tbsp of butter
In a large skillet, cook the pancetta until starting to crisp. Add in the chopped onion and cook in the bacon fat. Cook with the bacon until softened.
I drain the grease from the skillet, but leave in about a tablespoon.
Add in the peas and cream. Simmer a minute then add in the cheese. If the sauce looks dry, add in more liquid.
Drain the cooked tortellini and add to the skillet.
Add in the butter to finish and a few grinds of black pepper.
I still have opal ruffle basil in the garden, so added in some fresh herbs to garnish.
Delicious! and easy peasy!