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Level
very easy
Prep Time
10 mins
Total Time
10 mins
Serves
4

Ingredients

1 cup
leeks, thinly sliced
95 g
1/2 cup
pancetta, diced
90 g
1 tbsp
butter
3/4 lb
cheese tortellini
340 g
1 cup
chicken broth
250 ml
1 cup
frozen green peas, thawed
150 g
1 cup
Parmesan cheese, freshly grated
70 g
1/4 cup
flat-leaf parsley, finely chopped
10 g
1/4 cup
15% cooking cream or chicken broth
60 ml
Lemon wedges (optional)

Directions

Step 1

In 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.

Step 2

Add 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: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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