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Spring Tortellini with Cream Sauce
and pancetta / asparagus / peas

Active: 35 min Total: 35 min

The fresh flavors of early spring from asparagus and peas really shine in this classic creamy tortellini with a bit of pancetta for extra flavor.

Ingredients

Servings:
4
Metric
Spring Tortellini with Cream Sauce:
  • Garlic - 1 clove, chopped
  • Shallots - 2 cloves, diced
  • Pancetta (look for pre-chopped pancetta) - 4 oz, chopped
  • Asparagus - 3/4 lb, chopped into 1" / 2.5cm pieces
  • Sweet peas, frozen or fresh - 1 cup
  • Pasta, tortellini - 3/4 lb
  • Butter - 1 Tbsp
  • Italian seasonings - 1/2 tsp
  • Flour, all-purpose - 1 Tbsp
  • Stock, any type - 3/4 cup
  • Heavy cream - 1/2 cup
  • Lemons - 1/2, juice of
  • Black pepper - 1/2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Garlic / Shallots / Pancetta - Prep as directed. Combine pancetta and shallots in one container. Keep garlic separate. (Can be done up to 5 days ahead)
  2. Asparagus - Chop into 1" / 2.5cm pieces.
  3. Peas - If using frozen peas, run under warm water to defrost.

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Make

  1. Bring a saucepan of water to boil. Salt generously and add pasta. Cook according to package directions. In the last 3 minutes of cooking add asparagus. Continue cooking until both pasta and asparagus are al dente, tender but not soggy. Drain.
  2. While pasta is cooking, heat a saute pan over medium heat. Add butter. Once butter melts, add pancetta and shallots and saute until pancetta is golden brown and crisp and shallots are tender, 3 to 4 minutes. Add peas, garlic and Italian seasonings and saute until fragrant, about 1 minute more.
  3. Sprinkle flour evenly over pancetta and peas and saute to coat, about 30 seconds. While stirring, slowly add the stock and then the heavy cream. Continue stirring and bring to a low simmer (increase heat if needed). Simmer until sauce thickens slightly, about 1 minute. Taste and season with additional salt, if needed. Turn off the heat.
  4. Pour cream sauce over pasta and asparagus. Toss to combine. Top the pasta with lemon juice and fresh cracked black pepper. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (268)
Gluten-free (12)
Paleo (14)
Vegetarian (44)

89 reviews

Couldn't find pancetta at the grocery store, but found diced him instead and it worked great with the recipe! Delicious!

By: Caitlin
Posted: May 12, 2020
Diet: Original
0 Helpful

Turns out I don't really like pancetta but otherwise really liked it! Adaptable to any leftover veggies I have, so will make again.

By: Dalia
Posted: Feb 05, 2019
Diet: Paleo
0 Helpful

Kiddos loved it!

By: Kimberly
Posted: Jan 04, 2018
Diet: Original
0 Helpful

Not a big fan of cauliflower so was not expecting to like this as much as I did. Leave eggs runny for more of a 'sauce' with the 'rice.' Couldn't find pancetta so subbed prosciutto. Also subbed chicken for the shrimp (husband not a shrimp fan).

By: Sundi
Posted: Apr 02, 2017
Diet: Paleo
0 Helpful

Switched out green beans for asparagus. So good!

By: Chelsea
Posted: Aug 16, 2016
Diet: Original
0 Helpful

A new favorite!! I made half the sauce it called for, and doubled the lemon juice. Also substituted green beans for asparagus. DELICIOUS!

By: Stephanie
Posted: Aug 12, 2016
Diet: Original
0 Helpful