Spring Tortellini with Cream Sauce
and pancetta / asparagus / peas

Name: Spring Tortellini with Cream Sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 clove Garlic, chopped; 2 cloves Shallots, diced; 4 oz Pancetta (look for pre-chopped pancetta), chopped; 3/4 lb Asparagus, chopped into 1" / 2.5cm pieces; 1 cup Sweet peas, frozen or fresh; 3/4 lb Pasta, gluten-free tortellini (sub any gluten-free pasta); 1 Tbsp Butter; 1/2 tsp Italian seasonings; 1 Tbsp Flour, almond (sub any gluten-free flour); 3/4 cup Stock, any type; 1/2 cup Heavy cream; 1/2 Lemons, juice of; 1/2 tsp Black pepper

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

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

Proteins

Cheese, Deli meat

Cuisines

European - Mediterranean

Ingredients

Metric

Servings:

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, gluten-free tortellini (sub any gluten-free pasta) - 3/4 lb
Butter - 1 Tbsp
Italian seasonings - 1/2 tsp
Flour, almond (sub any gluten-free flour) - 1 Tbsp
Stock, any type - 3/4 cup
Heavy cream - 1/2 cup
Lemons - 1/2 , juice of
Black pepper - 1/2 tsp

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.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

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!

Reviews

Ratings

0 reviews