Tortellini Michelangelo

This is another North Carolina trip recipe. This Italian place in Wilmington, Osteria Ciccetti, was excellent. This recipe is great because of its simple ingredients. I call it simple peasant food. I hope you like it.

12 ounces tortellini (I chose 3 cheese)
16 ounces frozen peas
8 ounces Parmesan cream (2 ounces parm and 6 ounces half and half)
6 ounces Pancetta (portabella jerky is a substitute for vegetarians)
3 cloves garlic, minced
1/2 teaspoon black pepper
2 teaspoons chopped fresh basil
1 shallot, minced
3 tablespoons olive oil

In a large skillet on medium, cook olive oil and pancetta until brown; remove pancetta.

Cook pasta in a pot per package directions, but slightly underdone.

In the pancetta pan, add shallot and garlic and stir for 1 minute.

Add half and half and Parmesan and whisk until smooth.

Add peas and stir for 5 minutes.

Add pasta and toss in pan.

Serve with bread to soak up the sauce.

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