This quick and easy one-pot meal is ready in under 30 minutes. The perfect dinner idea for busy weeknights!
Ингредиенты
- 1 cup (95 g) leeks, thinly sliced
- 1/2 cup (90 g) pancetta, diced
- 1 tbsp butter
- 3/4 lb (340 g) cheese tortellini
- 1 cup (250 ml) chicken broth
- 1 cup (150 g) frozen green peas, thawed
- 1 cup (70 g) Parmesan cheese, freshly grated
- 1/4 cup (10 g) flat-leaf parsley, finely chopped
- 1/4 cup (60 ml) 15% cooking cream or chicken broth
- Lemon wedges (optional)
Инструкция
- 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.
- 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.
