Tortellini with peas and pancetta
1 lb. cheese tortellini
½ cup diced pancetta
1 small shallot, thinly sliced
¼ cup orange juice
2 cups fresh peas
2 Tbsp. chopped fresh tarragon
2 Tbsp. chopped fresh mint
1½ Tbsp. butter
• Prepare the tortellini according to package instructions. Set aside.
• Meanwhile, in a large skillet over medium heat, cook the pancetta until crispy, about 4 minutes. Add the shallot and saute 1 minute. Add the orange juice and orange zest. Increase the heat to medium-high, add the peas and simmer until tender, about 3 minutes.
• Remove from the heat, stir in the tarragon, mint and butter. Season with salt, if desired.
• Toss with the tortellini and serve immediately.