Pasta E Fagioli Revisited

Pictures make a blog come alive, right?  Well, when I first started my blog, I didn’t add pictures.  I’ve learned my lesson.  During my marathon cooking session this week, one of the recipes I decided to make was Giada’s Pasta E Fagioli.  Like a good little blogger, I took lots of pictures throughout the cooking process but when I went to create a blog about them, I had this nagging feeling I’d already put it on the blog.  Turns out I was right!

GDL’s Pasta E Fagioli

Back in January of 2010, I wrote “I saw this recipe in Giada de Laurentiis’ Giada’s Family Dinners cookbook and thought it sounded like a yummy filling soup on a cold day.  I was right.  It was a-mazing.  I loved it.  I couldn’t get enough!”  It’s still as fabulous today as I originally thought!  I’m demanding you make this soup.  It’s seriously one of my favorite soups I’ve made!  I only wish I had made a double batch yesterday!

Pancetta Grilled Cheese

No other sandwich on Earth reminds me of childhood.  Well, except for maybe a fried bologna sandwich.  But that’s another story.

In fact, if “What was your favorite childhood sandwich?” was a question on Family Feud, grilled cheese would be either number 1 or number 2.  Depends on the number of PB&J fans they polled.

Today, while rifling through my Meat/Cheese drawer to grab things for Jeff’s lunch, I stumbled upon an unopened pack of pancetta.  The sneaking little guy was hiding from me.  Immediately I decided to add some crispy pancetta to my grilled cheese!

Everything is better with bacon, right?
I need a t-shirt that says that.

Tortellini with Peas and Pancetta

Who wants a quick, easy, delicious meal that you can throw together in less than 30 minutes?

I DO!  I DO!

I saw this article in Food Network Magazine and it had some of my favorite things in it.  Garlic, Parmesan, pasta, cream half and half.  Yum!  I whipped this up in no time last night!  Try it.  You’ll like it!

Tortellini with Peas and Pancetta
(inspired by Food Network Magazine‘s April 2010 issue)

1 pound meat filled tortellini
2 tbsp olive oil
3 ounces pancetta, chopped
3 cloves garlic
1 tbsp tomato paste
1/4 cup half and half
1 tsp crushed red pepper flakes (optional)
1 cup Le Seur peas, drained
1/2 cup Parmesan cheese

Bring a large pot of water to a boil.  Once it reaches a boil, salt the water and cook the tortellini according to the package’s instructions.

In another saucepan over medium heat, warm up your oil and start to brown your pancetta.  You want the pancetta to be nice and crispy.  It will take about 5 minutes.

Grate in your garlic…

keep your tortellini from boiling over…

and add the tomato paste.  Stir to combine and cook until fragrant (about 1 minute).

Add about a cup of pasta water and simmer until reduced by half (3-4 minutes).

Add the half and half.  Simmer until slightly thickened (2-3 minutes).

Add a sprinkle of crushed red pepper flakes for good measure.  You know how we do in the Desjarlais house.

A few minutes before the tortellini is done, add your peas to the water.  You want to warm them up so you don’t bite into a cold pea in your warm pasta.  (The original recipe called for frozen peas, so this step would be doubly important if you’re using frozen.)

Drain the peas and pasta and add to the sauce.  Toss to coat.

Top with parmesan cheese and serve with toasty warm croissants (optional).

Easy, peasy, Japanese-y! (This meal literally came together by the time I had heated up the oven and cooked the croissants.  It’s that quick.)

What’s your favorite go to meal during the week?