Tortellini with Peas, Broccoli and Pancetta

Kitchen Tested
  • Yield 6 servings
  • Prep 15 mins
  • Cook 10 mins

This luscious toss of tortellini with crisp pancetta, sweet peas and cheese may have your kids singing your praises.

20227_tortllini_3_ps
Photo by Mark Boughton/Styling by Teresa Blackburn

Ingredients

1 tablespoon olive oil
3 ounces pancetta or ham, finely diced
1/2 cup chopped red onion
2 cloves garlic, minced
1 teaspoon coarse salt
Freshly 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

Instructions

  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.

—Recipe by Laraine Perri for Relish, Sept. 2009


Comments

Follow

Get every new post delivered to your Inbox.

Join 184 other followers