Tortellini with Peas and Pancetta

Cooking With Rania - "Easy Family Recipes"
KDKA Pittsburgh Today Live 9/28/2011

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Tortellini with Peas and Pancetta

1-pound cheese-filled tri-color tortellini
2 tablespoons extra virgin olive oil
4 ounces pancetta, finely chopped
3 4 cloves garlic, thinly sliced
2 tablespoons tomato paste
cup heavy cream (or more to taste)
1 cup frozen peas, thawed
2 tablespoons chopped fresh basil
cup grated Parmesan cheese (or more to taste)

Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs.

Heat a large skillet over medium heat. Add olive oil and pancetta and cook until crisp, 3 to 4 minutes. Stir in garlic and tomato paste and cook until fragrant. Ladle in about 1 cup of pasta cooking water and simmer until reduced by about half, 3 to 4 minutes. Add the cream and simmer until slightly thickened, 2 to 3 minutes.

About 2 minutes before tortellini are done, add the peas to the boiling water and cook until just tender. Drain the tortellini and peas and add to the skillet, tossing to coat with the sauce. Sprinkle with basil and Parmesan.

Serves: 4

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