One Pot Cheese Tortellini
Prep Time
Cooking Mode
1 cup leeks, thinly sliced
½ cup pancetta, diced
1 tbsp butter
¾ lb cheese tortellini
1 cup chicken broth
1 cup frozen green peas, thawed
1 cup Parmesan cheese, freshly grated
¼ cup flat-leaf parsley, finely chopped
¼ cup 15% cooking cream or chicken broth
Lemon wedges (optional)
1 cup leeks, thinly sliced
½ cup pancetta, diced
1 tbsp butter
¾ lb cheese tortellini
1 cup chicken broth
1 cup frozen green peas, thawed
1 cup Parmesan cheese, freshly grated
¼ cup flat-leaf parsley, finely chopped
¼ cup 15% cooking cream or chicken broth
Lemon wedges (optional)
Directions
1In a large non-stick skillet over medium-high heat, cook the leeks and pancetta in the butter for 5 minutes, until golden brown. Add the tortellini and broth. Bring to a boil and simmer for 1 minute.
2Add the peas and continue cooking until the pasta and peas are al dente, about 2 minutes. Add the cheese, parsley and cream. Season with salt and pepper. Mix well. Serve with the lemon wedges, if desired, squeezing the juice over the pasta.
Disclaimer
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Personal Note
Personal Note
