email this page
Ingredients
1 tablespoon olive oil
3 ounces pancetta or ham, finely diced
1/2 cup chopped red onion
2 garlic cloves, minced
1 teaspoon kosher salt
Coarsely ground black pepper
1 pound fresh or frozen cheese tortellini
1 cup frozen peas
1 1/2 cups broccoli florets
1/4 to 1/2 cup pasta cooking water
1/4 cup freshly grated Parmigiano Reggiano cheese
Instructions
3 ounces pancetta or ham, finely diced
1/2 cup chopped red onion
2 garlic cloves, minced
1 teaspoon kosher salt
Coarsely ground black pepper
1 pound fresh or frozen cheese tortellini
1 cup frozen peas
1 1/2 cups broccoli florets
1/4 to 1/2 cup pasta cooking water
1/4 cup 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. Serves 6.
Recipe by Laraine Perri, "Eenie Meenie Tortellini," Sept. 2009
Nutritional Information
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. Serves 6.
Recipe by Laraine Perri, "Eenie Meenie Tortellini," Sept. 2009
Per serving: 340 calories, 12g fat, 45mg chol., 17g prot., 41g carbs., 3g fiber, 850mg sodium.
