Recipes > Creamy Tortellini with Peas and Pancetta
Creamy Tortellini with Peas and Pancetta

Creamy Tortellini with Peas and Pancetta

Courses: Main Course, Lunch

  • Serves: 2-3

  • Difficulty: Easy

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.



  1. In large frying pan, over medium heat, cook pancetta until golden and crispy, 6-8 minutes.
  2. Drain excess fat.
  3. Add garlic flowers, cream and peas and increase heat to high.
  4. Bring mixture to a boil and let it thicken, 4-6 minutes.
  5. Meanwhile, in large saucepan bring 3 litres of water to a boil and cook tortellini for 3 minutes. Drain.
  6. Add cooked tortellini to skillet with cream and simmer until sauce is thick.
  7. Season to taste with salt.
  8. Serve garnished with cheese and freshly cracked black pepper.


  • 120g Farm Boy™ Mild Pancetta diced 1/8” (1 cup)
  • 1 tsp Farm Boy™ Garlic Flowers (190 ml)
  • 2 cups whipping cream
  • 3/4 cup peas
  • salt and cracked black pepper to taste
  • 1 pack Farm Boy™ Fresh Cheese Tortellini (300 g)
  • 2 -3 Tbsp Parmigiano Reggiano cheese for garnish
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