I love it when dinner takes 20 minutes to cook and you can cut down to one pot or two. This is one of Phil's favorite dishes and hopefully you'll add it to your collection. Here is my really easy recipe for tortellini with pancetta and peas tossed in a cream sauce.
Serves 2
1 lb of your favorite brand tortellini, either meat or cheese filled
1/4 cup chopped pancetta
2 tablespoons flour
1 cup heavy cream
1/3 cup peas
salt and pepper
pinch grated nutmeg
Get a large pot on to boil for the pasta, be sure to salt the water. When the water comes to a rapid boil, toss in the tortellini and cook until al dente about 8-10 minutes.
While the pasta is cooking, in a medium size saute pan, render the pancetta until crisp and the fat is drawn out. Add the flour and cook for 1-2 minutes. Lower the heat to medium and add the heavy cream, whisking in the flour and pancetta mix. Season with salt and pepper (go light on the salt as the pancetta is very salty) Allow cream to come to a slight simmer and thicken, then add the peas and stir. Add a pinch of grated nutmeg and adjust seasoning. When the pasta is cooked, strain and toss with cream sauce allowing in the saute pan ensuring the pasta is coated. Grate some fresh Parmesan on top and enjoy!
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