Spring Tortellini with Cream Sauce
The fresh flavors of early spring from asparagus and peas really shine in this classic creamy tortellini with a bit of pancetta for extra flavor.
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Cooking tools:
- Pepper mill
- Saute pan
- Saucepan
- Colander
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Airtight container
Ingredients
- 1 clove Garlic, chopped
- 2 cloves Shallots, diced
- 4 oz Pancetta (look for pre-chopped pancetta), chopped
- 3/4 lb Asparagus, chopped into 1" / 2.5cm pieces
- 1 cup Sweet peas, frozen or fresh
- 3/4 lb Pasta, tortellini
- 1 Tbsp Butter
- 1/2 tsp Italian seasonings
- 1 Tbsp Flour, all-purpose
- 3/4 cup Stock, any type
- 1/2 cup Heavy cream
- 1/2 Lemons, juice of
- 1/2 tsp Black pepper
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