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Pea Pesto With Tortellini And Mint
This recipe comes from Giada De Laurentiis. I love it because it is delicious but also easy to make and comes together quickly.
Prep Time: 00:10
Cook Time: 00:15
10 ounces frozen peas, thawed
1 clove garlic, peeled and smashed
1/2 cup freshly grated parmesan cheese, plus more for garnish
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1/3 cup extra virgin olive oil, plus more for garnish
4 ounces pancetta, diced
1 pound fresh cheese tortellini pasta
1/4 cup mint leaves, roughly chopped
1 teaspoon lemon zest, from 1 large lemon
2 tablespoons lemon juice, from 1 large lemon
1In the bowl of a food processor, combine the peas, garlic, parmesan cheese, salt and pepper flakes. Pulse 3 to 4 times to roughly chop With the machine running, drizzle in the oil until fully combined, about 1 minute. Transfer to a small bowl and set aside.
2In a large skillet, cook the pancetta over medium heat until crispy, about 5 minutes. Take the pan off the heat and leave the pancetta and drippings in the pan.
3Bring a large pot of salted water to a boil. Cook the tortellini until al dente, about 3 to 4 minutes. Drain well reserving one cup of the pasta water. Place pan with the cooked pancetta over low heat. Add the tortellini to the pan and toss with a rubber spatula to coat. Add the pea pesto, mint, lemon zest and lemon juice. Continue to mix gently with a rubber spatula, adding the reserved pasta water as needed to loosen the sauce, until the tortellini is evenly coated. Serve topped with more Parmesan cheese and a drizzle of olive oil.
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