Monday, March 22, 2010

Tortellini with Peas and Pancetta

I received a subscription to Food Network Magazine for my birthday and was so excited to get my first copy last week. After flipping through endless pages of great ideas and recipes, I came across an amazing recipe for meat filled tortellini with peas and pancetta. I had to try it right away.

I've never cooked with pancetta before, but have had it in many dishes so I was very excited to try this out. The pancetta added a great deal of salt to the dish, but it was mellowed by the tortellini and peas.
If you're looking for a new way to bring pasta to your dinner table, you have GOT to try this out.

1 lb meat-filled tortellini
2 tbsp extra virgin olive oil
4 oz pancetta (or prosciutto), finely chopped
3 cloves garlic, thinly sliced
1 tbsp tomato paste
1/4 cup heavy cream
1 cup frozen peas, thawed
2 tbsp chopped fresh parsley
1/2 cup grated parmesan cheese

1) Cook tortellini as directed on the label.
2) Meanwhile, heat a large skillet over medium heat. Add the olive oil and pancetta and cook until crips, 3 to 4 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 1 minute. Ladle in about 1 cup of 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..
3) About 2 minutes before 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.

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