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Tortellini with Peas and Leeks.

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Ingredients
  

  • 1 lb of Cheese Tortellini
  • 1 Cup of English Peas
  • 4 Tbsp of Butter
  • 1/2 Cup of Diced Pancetta
  • 3/4 Cup of thinly sliced leeks just the white and light green parts
  • 2 Cloves of garlic minced
  • 1/2 Cup of White Wine
  • 1/2 Cup of Reserved Pasta Water
  • 1/2 Cup of Parmesan Cheese
  • Cracked Black Pepper
  • Olive Oil
  • Fresh Parsley for garnishing

Instructions
 

  • Bring a pot of salted water to a boil and cook tortellini as directed to al dente; during the last 2-3 minutes of cooking, add the peas to the boiling water. Drain pasta and reserve 1/2 cup of pasta water.
  • While the tortellini is cooking, melt butter in a large pan over medium heat. Add the diced pancetta to the pan and stir until it begins to crisp.
  • Add the leeks and garlic to the pan, and sauté until the leeks have softened.
  • Deglaze the pan with white wine, and use a wooden spoon to scrape up any bits from the bottom of the pan. Stir in the reserved pasta water and simmer until the sauce reduces slightly.
  • Add the tortellini, peas, and parmesan cheese to the sauce in the pan and toss to coat.
  • Season with fresh black pepper and drizzle with olive oil and fresh parsley before serving.