Express tortellini with pea cream, crispy pancetta, and lemon zest

Instructions

1. 1

   1. Bring a large pot of water with a pinch of salt to a boil. Cook the fresh tortellini according to the package, usually 3 to 4 minutes, until tender. Reserve 120 ml (1/2 cup) of the cooking water and drain the tortellini.

2. 2

   2. Meanwhile, heat a large skillet over medium heat. Add the olive oil and pancetta, and cook for 4 to 5 minutes until browned and crispy. Transfer the pancetta to a plate, leaving the flavorful fat in the pan.

3. 3

   3. In the same skillet, add the shallot and cook for 2 minutes until softened. Add the garlic and cook for 30 seconds more, stirring so it does not burn.

4. 4

   4. Add the frozen peas and hot vegetable broth. Cook for 2 to 3 minutes until the peas are tender and bright green.

5. 5

   5. Transfer the pea mixture to a blender or tall container, add the heavy cream, Parmesan, lemon zest, and 1 tablespoon lemon juice, and blend until smooth. If needed, add a little of the reserved cooking water to loosen the sauce.

6. 6

   6. Return the pea cream to the skillet over low heat. Add the fresh spinach and stir for 1 minute until just wilted. Add the cooked tortellini and toss gently to coat well. Season with salt and black pepper.

7. 7

   7. Divide among plates and finish with the crispy pancetta on top. If desired, add a little extra Parmesan and an extra pinch of lemon zest before serving.

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   8. If you prefer to keep the dish warm before serving, you can leave it for 1 to 2 minutes in a preheated oven at 120 °C / 250 °F, without further cooking it.