Skip to main content

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
Labels:

Comments

Post a Comment

Popular posts from this blog

Quick and Easy Black Beans

2 Cans Black Beans, drained and rinsed 1/2 tablespoons olive oil 2/3 cup diced onion 2-3 garlic cloves, pressed or finely minced 2/3 cups chicken broth 1/4 teaspoon cumin 1/4 teaspoon coriander 1/4 teaspoon oregano 1/2 teaspoon salt 1/4 teaspoon pepper 1 lime In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that’s a technical culinary term) some of the beans. You don’t want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. 
Post a Comment
Read more

Mum's PB Chocolate Chip Cookies

1 C Butter 1 C light brown sugar 1 C sugar 1 C pb Cream together the above ingredients and then add: 2 eggs 1 tsp vanilla Sift together dry ingredients and add to creamed mixture: 2 1/2 C flour 1 tsp salt 1 tsp baking soda 1 tsp baking powder Add 1-2 C chocolate chips. Bake at 350F for 9 minutes.
Post a Comment
Read more