tortellini (I purchased two packages of pesto and cheese filled tortellini, but you can sub out for any type you would like)
olive oil5 oz. pancetta, finely chopped
3 garlic cloves, minced
7 oz. roasted tomato pesto (red pesto, I purchased at Trader Joes)
1 cup chicken stock/broth (you can sub out for vegetable stock/broth if you would like)
1/4 cup heavy cream
1 cup frozen peas
1 shallot, chopped
pepper for seasoning
shredded parmesan for garnish
Begin heating water to a boil for tor tortellini.
In sauté pan, drizzle with olive oil and heat over medium-high heat. Add pancetta and cook to a crisp. Add garlic and shallots, cook for about 5 minutes, stirring frequently. Add tomato pesto, peas, stock/broth and season with pepper. Continue cooking for about 5 minutes, stirring frequently. Reduce heat setting to the lowest temperature.
Meanwhile, cook tortellini according to package directions.
When tortellini has about 4 minutes left of cooking, add heavy cream to pesto mixture. Stir until it is completely mixed in and keep heat very low.
When tortellini is done, drain and place in a large bowl. Pour pesto mixture over tortellini and gently mix to completely coat.
Garnish with parmesan. Serve and ENJOY!!!!!
Wine pairing.......Chianti.
1 comment:
Just whipped up your recipe for a Sunday night dinner, and was most enjoyed by the family!! Thank you.
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