Tortellini with Peas, Broccoli and Pancetta
- Yield: 6 servings
- Prep: 15 mins
- Cook: 10 mins
Ingredients
- 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
Instructions
- 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.
- 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%