Spring Tortellini with Cream Sauce
and pancetta / asparagus / peas
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
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
Amount Per Serving
Calories
625
Just a moment...
% Daily Value
Total Fat
31g
48%
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Saturated Fat
12g
60%
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Trans Fat
0g
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Cholesterol
90mg
30%
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Sodium
682mg
28%
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Total Carbohydrate
64g
21%
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Dietary Fiber
6g
26%
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Sugars
6g
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Protein
24g
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Prep
- Garlic / Shallots / Pancetta - Prep as directed. Combine pancetta and shallots in one container. Keep garlic separate. (Can be done up to 5 days ahead)
- Asparagus - Chop into 1" / 2.5cm pieces.
- Peas - If using frozen peas, run under warm water to defrost.
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Make
- 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.
- 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.
- 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.
- Pour cream sauce over pasta and asparagus. Toss to combine. Top the pasta with lemon juice and fresh cracked black pepper. Enjoy!
Nutrition Facts
Amount Per Serving
Calories
625
Just a moment...
% Daily Value
Total Fat
31g
48%
Just a moment...
Saturated Fat
12g
60%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
90mg
30%
Just a moment...
Sodium
682mg
28%
Just a moment...
Total Carbohydrate
64g
21%
Just a moment...
Dietary Fiber
6g
26%
Just a moment...
Sugars
6g
Just a moment...
Protein
24g
Just a moment...
Reviews
Ratings
90 reviews
Quick prep and cook time. This might become a staple. Glad to fit more green into our diets.
0 HelpfulCouldn't find pancetta at the grocery store, but found diced him instead and it worked great with the recipe! Delicious!
0 HelpfulTurns out I don't really like pancetta but otherwise really liked it! Adaptable to any leftover veggies I have, so will make again.
0 HelpfulNot 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).
0 Helpful