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?