Four Cheese Tortellini with pancetta and peas

A nice creamy sauce which makes a change to tomato on filled pasta. A good alternative to carbonara and the peas give it freshness.

Ingredients

• 1 pack cheese tortellini

• 2 tbsp butter

• 2 garlic cloves, minced

• 70g pancetta

• 1 cup double cream

• 1 pinch nutmeg, freshly grated

• 1⁄4 cup parmesan, grated

• 1 cup frozen peas

• salt and pepper

Method

1. Cook tortellini according to package directions.

2. Melt butter in a large pan and cook garlic for 1 minute.

3. Add pancetta and cook for 2 minutes.

4. Add heavy cream and bring to a simmer.

5. Add nutmeg and simmer until cream is thickened and reduced by half.

6. Stir in 1/4 cup parmesan and peas.

7. Stir in tortellini and toss to coat.

8. Season to taste with salt and freshly ground black pepper.