There is something undeniably wonderful about tortellini. Maybe it is the shape or the filling or that they look like miniature pot stickers. I remember always ordering tortellini as a child whenever I saw it on a menu but somehow these adult days have been all spaghetti, penne and other less interesting pasta. I am so happy I recalled these quick-cooking and fabulous gems. In this recipe, I keep the sauce light and lovely with fresh peas and rich pancetta plus nutty parmesan and fresh lemon, just the thing to bring the delicious out of cheese tortellini.
Tortellini with Snap Peas Pancetta and Parm
- 4 ounces pancetta, chopped or diced
- 1 12 ounce bag frozen cheese ravioli
- 1/2 cup snap peas
- 1/2 frozen green peas
- 1/4 cup grated parmesan
- Zest and juice of one lemon
- Handful of Italian parsley, chopped
- Salt and Pepper to taste
- Dashes of red pepper flakes
Boil a large pot of salted water. Meanwhile, heat a skillet over medium and once hot, fry the pancetta until crisp, about three to four minutes depending on the thickness of the meat. Let drain on a paper towel covered plate. Remove half of the pancetta grease from the skillet and then add the snap peas to the pan. Cook for about five minutes until crisp tender. When the water is boiling, add the tortellini as well as the frozen peas. Cook until the pasta floats to the top, about three to four minutes for al dente. Drain, keeping a cup of pasta water. Add the tortellini back to the pasta pot and incorporate the panchetta, snap peas, lemon zest and juice, parm, salt and pepper and red pepper flakes. Add a dash of pasta water to create a sauce. Serve warm topped with fresh parsley. Smack your lips this is a goody!