Tortellini with Peas, Broccoli and Pancetta

Photo by Mark Boughton/Styling by Teresa Blackburn
  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 10 mins


1tablespoon olive oil
3ounces pancetta or ham, finely diced
1/2cup chopped red onion
2cloves garlic, minced
1teaspoon coarse salt
-- Freshly ground black pepper
1pound fresh or frozen cheese tortellini
1cup frozen peas
1 1/2cups broccoli florets
1/4 to 1/2cups pasta cooking water
1/4cup freshly grated Parmigiano Reggiano cheese


  1. Heat oil in a large sauté pan over medium heat. Add pancetta; cook until beginning to turn crisp, about 10 minutes. Add onion and garlic; cook 2 to 3 minutes. Add salt and pepper.
  2. Meanwhile, cook pasta in a large pot of salted, boiling water 2 minutes less than package directions. Add peas and broccoli; cook 2 minutes. Drain, reserving 1/2 cup cooking water. Add pasta, peas and broccoli to pancetta mixture. Toss together gently. Add 1/4 cup (or more) reserved cooking water and cheese. Serve with additional cheese, if desired.

Recipe by Laraine Perri.

Nutritional Info *per serving

  • Calories 330
  • Glycemic Load 1.12
  • Fat 11g
  • Saturated Fat 4.5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 4.5g
  • Cholesterol 50mg
  • Sodium 870mg
  • Potassium 230mg
  • Carbohydrate 42g
  • Fiber 4g
  • Sugars 3g
  • Protein 18g
  • Trans Fat 0g
  • Vitamin A 25%
  • Vitamin C 35%
  • Calcium 15%
  • Iron 10%