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Pea Pesto Tortellini
Servings
4
Prep Time
10 minutes
Cook Time
12 minutes
Ingredients
- 10 ounces frozen peas (about 1 1/4 cup, thawed)
- 1 clove garlic (peeled and smashed)
- 1/2 cup freshly grated Parmesan cheese (plus 2 tablespoons for garnish)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 1/3 cup extra virgin olive oil (plus more for garnish)
- 4 ounces pancetta (diced)
- 1 pound fresh cheese tortellini pasta
- 1/4 cup mint leaves (roughly chopped)
- 1 teaspoon lemon zest (from 1 large lemon)
- 2 tablespoons lemon juice (from 1 large lemon)
Instructions
- In the bowl of a food processor, combine the peas, garlic, parmesan cheese, salt and pepper flakes. Pulse 3 to 4 times to roughly chop. With the machine running, drizzle in the oil until fully combine, about 1 minute. Transfer to a small bowl and set aside.
- In a large skillet, cook the pancetta over medium heat until crispy, about 5 minutes. Take the pan off the heat and leave the pancetta and drippings in the pan.
- Bring a large pot of salted water to a boil. Cook the tortellini until al dente, about 3 to 4 minutes. Drain well reserving one cup of the pasta water. Place pan with the cooked pancetta over low heat. Add the tortellini to the pan and toss with a rubber spatula to coat. Add the pea pesto, mint, lemon zest and lemon juice. Continue to mix gently with a rubber spatula, adding the reserved pasta water as needed to loosen the sauce, until the tortellini is evenly coated. Serve topped with more Parmesan cheese and a drizzle of olive oil.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 96 grams
- Protein
- 29 grams
- Fat
- 35 grams
- Saturated Fat
- 9 grams
- Cholestrol
- 31 milligrams
- Sodium
- 614 milligrams
- Fiber
- 7 grams
- Sugar
- 7 grams
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