Store-bought, fresh pasta is a wonderful thing to keep in the freezer or fridge for a quick weeknight dinner idea. It has a shorter cooking time than its dried counterpart and can be mixed with just about any sauce and/or seasonal produce you have on hand. For this dish I used tri-colored cheese tortellini, fresh green peas, garlic, Pecorino cheese, fresh basil, crispy cubed pancetta and some sliced mushrooms. While the pasta cooks, the sauce comes together in a sauté pan that I deglaze with white wine for added flavor.
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Cheese Tortellini with Pancetta, Mushrooms & Peas
Ingredients:
- (1) container of store-bought cheese tortellini, cooked according to package directions and drained
- 1 cup fresh or frozen peas, defrosted (if fresh, boil them for about 2 minutes in a medium saucepan until bright green)
- 3-4 oz. cubed pancetta, cooked to crisp and drained from oil
- salt and pepper
- 3 garlic cloves, thinly sliced
- 1 Tablespoon unsalted butter
- 1 Tablespoon extra virgin olive oil
- pinch of crushed red pepper flakes
- 4 oz. sliced cremini mushrooms
- 1/4 cup dry white wine
- Pecorino cheese, for serving
- Fresh basil, snipped, for serving
Directions:
- While the pasta cooks, melt the butter and olive oil over medium-low heat in a large, straight-sided saute pan. Add in the garlic and crushed red pepper flakes; cook for 30 seconds. Add in the sliced mushrooms and season with 1/2 teaspoon of salt and a big grinding of black pepper.
- Cook for 5-7 minutes over medium-low heat, or until the mushrooms start to release their water. Add in the cooked green peas and the white wine; reduce the heat to low and cook an additional 2 minutes or until the wine is reduced by half. Add the cooked pancetta to the pan and stir. Toss in the cooked cheese tortellini and cook an additional 1 minute over low heat.
- Divide amongst pasta bowls and serve with grated cheese and some snipped, fresh basil.
Tagged: cheese tortellini, cheese tortellini with pancetta, cremini mushrooms, cubed pancetta, fresh peas, green peas, mushrooms, mushrooms and peas, pancetta, pasta, pecorino cheese, sliced mushrooms, spring, tortellini
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