What's For Dinner Wednesday: Pancetta, Pea and Pesto Tortellini

Sometimes you have an hour to make dinner and sometimes you have 15 minutes. This recipe is for one of those latter sometimes. And it includes store-bought pasta. Because it is fast. And because it is AWESOME.

So if you're feeling fancy with your 15 minute dinner, this one's for you!

Pancetta, Pea and Pesto Tortellini

Ingredients:
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
Parmesan cheese

Directions:

1. Cook pasta according to directions. (Boil water with 1 Tbsp olive oil. Add pasta. Cook 7 minutes.) 
2. While pasta cooks, cook pancetta in a small frying pan over high heat for about 5 minutes (or until desired level of crispiness).
3. 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.)
4. 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?!