Best 4 Tortellini With Peas And Pancetta Recipes

Indulge in the Italian culinary gem that is tortellini with peas and pancetta, a delightful pasta dish that embodies the essence of hearty and flavorful Italian cuisine. This classic recipe combines succulent tortellini, tender peas, and savory pancetta in a creamy sauce, resulting in a symphony of textures and flavors.

In this article, we present three irresistible variations of this beloved dish, each offering a unique twist on the traditional recipe. Embark on a culinary journey as we explore variations that incorporate a creamy pesto sauce, a rich tomato-based sauce, and a tantalizing combination of both pesto and tomato sauces.

Check out the recipes below so you can choose the best recipe for yourself!

PEAS & PANCETTA

Peas & Pancetta image

Provided by Ina Garten

Categories side-dish

Time 20m

Yield 4 to 5 servings

Number Of Ingredients 6

Ingredients

1 tablespoon good olive oil
2 1/2 ounces pancetta, 1/4-inch-diced
1 large shallot, halved and sliced
1 (10-ounce) box frozen peas, such as Birds Eye Garden Peas
Kosher salt and freshly ground black pepper
1 tablespoon julienned fresh mint leaves

Steps:

Heat the olive oil in a medium (10-inch) saute pan, add the pancetta and shallot, and cook over medium heat for 5 to 7 minutes, stirring occasionally, until the pancetta is browned and the shallot is tender. Add the frozen peas, 1 teaspoon salt, and 1/4 teaspoon pepper and cook over medium-low heat for 4 to 5 minutes, until the peas are hot. Stir in the mint, taste for seasonings, and serve hot.

TORTELLINI AI FORMAGGI WITH PROSCIUTTO AND PEAS

Tortellini Ai Formaggi With Prosciutto and Peas image

Simple and delicate, Tortellini ai Formaggi with Prosciutto and Peas is a delicious and easy dish to prepare for a romantic evening meal.

Provided by - Carla -

Categories One Dish Meal

Time 15m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

12 ounces cheese tortellini
1/4 cup water, reserved from cooking pasta
2 tablespoons butter
2 garlic cloves, minced
1/4 lb prosciutto, sliced into thin strips
1 cup heavy cream
1 pinch nutmeg, freshly grated
1/4 cup parmesan cheese, freshly grated
3/4 cup frozen baby peas, thawed
salt and pepper

Steps:

Cook tortellini according to package directions.
Melt butter in skillet and cook garlic for 1 minute.
Add Prosciutto and cook for 2 minutes.
Add heavy cream and bring to a simmer.
Add nutmeg and simmer until cream is thickened and reduced by half.
Stir in 1/4 cup Parmesan and peas.
Stir in reserved cooking liquid and tortellini and toss to coat.
Season to taste with salt and freshly ground black pepper.
Serve and enjoy!

TORTELLINI WITH PEAS

Tortellini with Peas image

This easy pasta dish satisfies everyone and it's ready so quickly.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 10m

Number Of Ingredients 6

Ingredients

Coarse salt and ground pepper
1 1/2 pounds frozen cheese tortellini
1 package (10 ounces) frozen peas
2 tablespoons butter
1 clove garlic, smashed
1/2 cup shredded Parmesan cheese, plus more for serving (optional)

Steps:

In a large pot of boiling salted water, cook tortellini about 2 minutes less than package instructions. Add peas; cook until pasta is al dente and peas are tender, 2 minutes more. Reserving 1 cup pasta water, drain. Set aside pasta and peas.
Melt butter in pasta pot over medium-low heat. Add garlic; cook until fragrant, about 1 minute. Discard garlic.
To pasta pot, add pasta and peas, Parmesan, and 3/4 cup reserved pasta water; season with salt and pepper. Toss to coat. Add more pasta water, if necessary, to thin sauce. Serve, topped with additional Parmesan if desired.

TORTELLINI WITH PEAS AND PROSCIUTTO

Tortellini with Peas and Prosciutto image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

Kosher salt
1 pound meat-filled tortellini
2 tablespoons extra-virgin olive oil
4 ounces prosciutto or pancetta, finely chopped
3 cloves garlic, thinly sliced
1 tablespoon tomato paste
1/4 cup heavy cream
1 cup frozen peas, thawed
2 tablespoons chopped fresh parsley
1/2 cup grated parmesan cheese

Steps:

Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs.
Meanwhile, heat a large skillet over medium heat. Add the olive oil and prosciutto and cook until crisp, 3 to 4 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 1 minute. Ladle in about 1 cup of the 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 the 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. Stir in the parsley. Sprinkle with the parmesan cheese.

Tips:

Use fresh ingredients whenever possible. This will result in a tastier and more flavorful dish.
Don't overcook the tortellini. They should be cooked al dente, or slightly firm to the bite.
Use a good quality pancetta. This will add a lot of flavor to the dish.
Don't be afraid to experiment with different ingredients. You can add other vegetables, such as mushrooms or zucchini, to the dish. You can also use different types of cheese, such as Parmesan or Asiago.
Serve the dish immediately. This is when it will be at its best.

Conclusion:

Tortellini with Peas and Pancetta is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover tortellini. The combination of tortellini, peas, pancetta, and cream sauce is simply irresistible. This dish is sure to please everyone at the table.