Tortellini with peas and pancetta Recipe

• 1 tbs virgin olive oil
• 100 g pancetta (or prosciutto), finely chopped
• 2 cloves garlic, thinly sliced
• ½ tbs tomato puree
• 2 tbs heavy cream
• 250 g meat tortellini, fresh
• 1 cup green peas, if frozen, thawed, cooked
• 1 tbs fresh parsley, chopped
• ¼ cup Parmesan cheese, grated

Directions

1.

Bring a large pot of water to a boil. Add the tortellini and cook according to the instructions on the package. Drain, but keep ½ cup of the cooking water.

2.

Sauté pancetta until crisp, 3-4 minutes, in hot olive oil over medium heat. Add garlic, sauté for 1 minute, until fragrant.

3.

Ladle in about ½ cup of the pasta cooking water and simmer for about 1 minute. Add the tomato puree; continue to simmer for 3-4 minutes until reduced by about half.

4.

Add the cream, simmer for 2-3 minutes until the sauce thickens slightly. Set aside.

5.

Add tortellini and peas to the skillet with pancetta, tossing to coat with the sauce.Sprinkle with parsley and the Parmesan cheese and serve immediately.