Our famous creamy sauce with peas and pancetta seductively caressing spinach and ricotta tortelloni. A rich creamy sauce with the sweetness of the peas and crispy pancetta makes this dish perfection on a plate!
- 500g/5 cups Tortelloni
- 250ml/2 cups double/heavy cream
- 3 garlic cloves finely chopped
- 1 tsp dried sage
- 200g/1 cup frozen peas (defrosted)
- 100g/1/2 cup pancetta
- 100g/1 cup Parmesan cheese
- Salt & pepper
- Extra virgin olive oil
Add a drizzle of extra virgin olive oil to a pan and add the pancetta and cook for around 5 minutes until crisp. Add the garlic, fry until golden.
Then add the cream and season with salt and pepper and add the sage. Add in the peas and parmesan cheese and mix well.
Simmer for around 15 minutes until sauce thickens.
Cook the pasta in a pan of boiling salted water until al dente and then add to the pan with the sauce and toss to combine.
Serve immediately with extra parmesan on top. Buon Appetito…