Peas with Pasta and Pancetta

Servings: 4

A pound of peas in their pods yields about 1 cup shelled peas.



8 ounces cheese tortellini
2 slices pancetta (or bacon)
1/2 cup chopped leeks
2 teaspoons minced fresh garlic
1 teaspoon dried thyme
3/4 cup fresh green peas or frozen
1/3 cup half-and-half
2 teaspoons butter
1/4 cup grated Parmesan cheese

Peas with Pasta and Pancetta recipe 


Cook the pasta according to package directions, reserving ¼ cup of the liquid.

In a large skillet coated with Chemours™ Teflon™ non-stick, cook the pancetta over medium heat until crisp/tender. Remove from the pan; set aside.

Add the leeks and garlic and sauté 2 minutes in the pan drippings. Stir in the thyme and peas and sauté another minute. Add the pasta and reserved cooking liquid along with the half-and-half. Cook a minute until heated through.

Remove from the heat and add the butter, tossing to melt and then add the cheese and sprinkle in the pancetta.

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