So if you're feeling fancy with your 15 minute dinner, this one's for you!
Pancetta, Pea and Pesto TortelliniIngredients:
1 20oz package of Buitoni Herb Chicken Tortellini (refrigerated)
1 Tbsp Olive Oil
1 7oz. package of pesto
4oz Pancetta, chopped
3/4 cup frozen peas
1/2 cup cherry or grape tomatoes, halved
- Cook pasta according to directions. (Boil water with 1 Tbsp olive oil. Add pasta. Cook 7 minutes.)
- While pasta cooks, cook pancetta in a small frying pan over high heat for about 5 minutes (or until desired level of crispiness).
- In a large bowl, combine drained and cooked pasta, pancetta, peas and tomatoes. (The peas can go in frozen because the heat of the just-cooked pasta will warm them.)
- Toss with pesto. Top with parmesan cheese.
|Make sure to pour yourself a glass of wine!|
|Pancetta, like bacon, makes everything better.|
|Yep, right out of the kids' stash.|
|When I run out of my frozen pesto from Kyle's basil, this brand is my jam.|
|Finished product before cheese. Pretty, right?!|