Recipes > Creamy Tortellini with Peas and Pancetta
Creamy Tortellini with Peas and Pancetta
A classic northern Italian recipe, this creamy pasta dish is delicious and super quick to make, especially when we use fresh pasta. Typically, this recipe is made with prosciutto or prosciutto cotto, but we love the flavour of pancetta, so we are using it instead.
One of the first signs of Spring in the produce aisles is the appearance of tiny fresh peas. If you find them, use them in this recipe as they are bursting with flavour, but if frozen is all you have, that is perfectly fine. When you buy pancetta, ask to have it sliced 1/8” thick, so you can make small cubes that become little crispy nuggets as they render down.
Courses:Main Course, Lunch
In large frying pan, over medium heat, cook pancetta until golden and crispy, 6-8 minutes.
Drain excess fat.
Add garlic flowers, cream and peas and increase heat to high.
Bring mixture to a boil and let it thicken, 4-6 minutes.
Meanwhile, in large saucepan bring 3 litres of water to a boil and cook tortellini for 3 minutes. Drain.
Add cooked tortellini to skillet with cream and simmer until sauce is thick.
Season to taste with salt.
Serve garnished with cheese and freshly cracked black pepper.