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Spring Tortellini with Cream Sauce
and pancetta / asparagus / peas

Active: 35 minTotal: 35 min
20160411 spring tortellini nm 1.jpg?ixlib=rails 2.1

The fresh flavors of spring really shine in this quick pasta with a creamy sauce. A version of this recipe was first featured in April 2016.

Ingredients

Servings:
4
Metric
Spring Tortellini with Cream Sauce:
  • Cheese, parmesan - 2 oz, grated
  • Shallots - 2 cloves, diced
  • Pancetta - 4 oz, chopped (look for pre-chopped)
  • Garlic - 1 clove, chopped
  • Asparagus - 3/4 lb, chopped into 1” / 2.5cm pieces
  • Peas, frozen or fresh - 1 cup
  • Pasta, tortellini - 12 oz (sub any fun pasta shape)
  • Butter - 1 Tbsp
  • Coleslaw mix - 5 oz (sub shredded cabbage)
  • Italian seasoning - 1/2 tsp
  • Flour - 2 Tbsp
  • Stock, any type - 1/2 cup
  • Heavy cream - 1/2 cup
  • Lemon zest - 1 tsp
  • Black pepper - 1/2 tsp

Nutrition Facts

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

  1. Cheese / Shallots / Pancetta / Garlic - Prep as directed. Store cheese in one container. Combine pancetta and shallots in another 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, heat in the microwave or run under warm water to defrost.

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 coleslaw mix with some salt and saute until tender, 3 to 4 minutes.
  3. Add pancetta and shallots and continue cooking until pancetta begins to brown and shallots are tender, 3 to 4 minutes.
  4. Add peas, garlic and Italian seasoning and saute until fragrant, about 1 minute more.
  5. Sprinkle flour evenly over pancetta mixture and stir to coat, about 30 seconds. While stirring, slowly add the stock and then the heavy cream. Continue stirring and bring to a low simmer (reduce heat if needed to prevent sauce from reaching a hard boil). Simmer until sauce thickens slightly, about 1 minute. Taste and season with additional salt, if needed.
  6. Combine sauce with pasta and asparagus. Top with lemon zest, black pepper and cheese. Enjoy!
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Reviews

This meal has 39 reviews

So delicious though a little decadent for the regular rotation. I look forward to making it again for a special occasion. I used a whole 12 oz. bag of cole slaw mix just to use it up and it was great.

By: Rachel
Posted: Mar 26, 2019
Diet: Vegetarian

One of my favorites! Love the addition of cabbage. Good way to get your veggies all on one bowl. :)

By: Sarah
Posted: Sep 26, 2017
Diet: Original

Popular, and good for leftovers

By: Kristen
Posted: Sep 19, 2017
Diet: Original

It was pretty good. Maybe a little too much shallot. There was a spiciness that was mildly off-putting, perhaps from the shallots. I thought the cabbage was an odd addition to the recipe, but I don't think it detracted at all, and I suppose it gave it some healthy fiber. I would absolutely make this again, but I would go with just on clove of shallot next time aroind.

By: Tricia
Posted: Aug 21, 2017
Diet: Original

Very good, remember to make this again and double the recipe. Added a little ham.

By: Dana
Posted: Jul 23, 2017
Diet: Original

Family had mixed tastes with the mustard. We also overcooked the chicken even though it never reached the 165F.

By: Carolyn
Posted: Jul 21, 2017
Diet: Paleo