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Tortellini with Snap Peas in Dill Lemon Sauce


1 lb. refrigerated cheese tortellini
1 lb. sugar snap peas (4 cups)
1 tablespoon olive oil 3 ounces pancetta, thinly sliced, and cut into 1/2 inch pieces (about 1/2 cup)
1 shallot, minced 1/4 low-sodium chicken broth 3/4 cup heavy cream
1 teaspoon lemon zest
3 tablespoons fresh dill, snipped & chopped fine, plus more for garnish
1/3 Parmesan cheese, finely shredded

In a large pot of salted boiling water, cook tortellini according to package directions; adding the sugar snap peas during the last 2 minutes. Drain. 

Meanwhile, in a large saute pan, heat olive oil over medium-high heat. Add pancetta and cook until crisp, 6-8 minutes. Using a slotted spoon, transfer pancetta to a small bowl and set aside. Pour off all but 2 tablespoons fat from the pan. Add shallot and cook, stirring occasionally until fragrant and golden brown around the edges, about 2 minutes. Add chicken broth, heavy cream, lemon zest, and dill. Bring to a boil; reduce heat and simmer until sauce has thickened and coats the back of a spoon. Remove from heat and add tortellini, snap peas, and pancetta and toss gently to coat. Sprinkle with Parmesan cheese and garnish with additional dill before serving.

Yield: 4-6 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
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