Twisted Cheese Tortellini
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Cheese tortellini with leek and pancetta. Sautéed in butter with broth, tossed with peas, cream, parsley, and sharp parmesan. Lemon wedges added for brightness. Quick cook time, simple technique. Safe for gluten, nuts, eggs free. A pasta main dish with rich, savory, fresh notes. Balanced protein and vitamins from peas and pancetta. Subtle herbaceous hints from parsley, creamy texture from light cream. Versatile and satisfying.
Prep:
15 min
Cook:
18 min
Total:
33 min
Servings:
4 servings
#Italian-inspired
#one-pan meal
#quick pasta
#weeknight dinner
#comfort food
Leek and bacon. Cheese-filled pasta. Simple ingredients thrown in a pan, cooked fast. Butter replaced with olive oil—lighter, earthier. More peas in the mix, fresher green punch. Cheese punches up complexity; parmesan sharp and salty. Cream adds a velvety finish but keeps it lean with just 15 percent fat. Lemon wedges optional but add a sharp counterpoint. Quick midweek type meal. No nuts, no gluten, no eggs. A dish you throw together, minimal fuss. The broth steams pasta, so less water, more flavor. Raw herbs pop on top, parsley fresh, green, a break from richness. Quick cooking with subtle tweaks to harmony. Also swapped pancetta with familiar diced bacon – accessible, smoky, but less cured. Cooking times shifted a bit: leeks soften more, pasta simmers gently just right. Steps shuffled for easier workflow – get your skillet hot, then in goes the pork and onions, wait for color, then broth and pasta. Then peas for texture, cheese and cream for the finish. Rustic, no nonsense. Little jumps of flavor, creamy bites, crisp greens. Keeps you going fast but satisfied long.
Ingredients
- 70 g leek thinly sliced
- 100 g diced cured bacon
- 20 ml olive oil
- 400 g cheese tortellini
- 200 ml chicken stock
- 120 g thawed frozen peas
- 80 g freshly grated parmesan cheese
- 15 g chopped fresh flat-leaf parsley
- 80 ml light cooking cream 15 percent
- Lemon wedges optional
About the ingredients
Reduced white leek quantity to 70 grams for milder onion flavor; keeps it tender, not overpowering. Increased bacon by 10 grams for more smokiness; the cure there is subtle, less salt. Switched butter for olive oil, lighter and fruitier notes. More peas added—120 grams—boosts green freshness and fiber. Slightly higher broth volume at 200 ml to help cook pasta evenly without drying out. Parmesan increased to 80 grams for stronger cheesy hit. Cream bumped from 60 to 80 ml to balance liquid but stay light. Parsley remains similar, 15 grams—the herby brightness cuts richness. Tortellini up to 400 grams to feed four hearty servings. Lemon wedges remain optional, but suggested to brighten plate at serving. Bacon, olive oil replace pancetta and butter to ease pantry demands. This combo keeps rich but approachable.
Method
- Heat olive oil over medium heat in large nonstick skillet. Cook leeks and bacon until browned 6 to 7 minutes. Stir often.
- Add tortellini and chicken stock. Bring to boil. Reduce heat to simmer 2 minutes.
- Mix in peas. Cook another 3 minutes until pasta al dente and peas just tender.
- Turn off heat. Stir in parmesan, parsley, and cream. Season with salt and pepper. Mix thoroughly.
- Serve pasta in bowls. Garnish with lemon wedges if desired for a bright tang.
Cooking tips
Heat pan medium—not too hot—to coax caramelization from the bacon and leek without burning. Olive oil helps move heat gently, encourages soft-sweet aromatics. Cook those two until golden, about 6 to 7 minutes, stirring so color is even. Next, stir in the tortellini and pour in broth; bring it up to boil briefly, then immediately lower to simmer so pasta absorbs flavor but patient enough to cook al dente. After a couple minutes simmering, toss in peas—gentle heat required to keep their snap and color. Continue cooking 3 minutes more, testing pasta for that tender bite. Cut the heat, add parmesan cheese and chopped parsley, then swirl in cream—off the flame so cheese melts into creamy ribbons, parsley stays vivid. Salt and pepper only at end; pancetta and parmesan salty. Plate up warm with lemon wedges if chosen—bright citrus cuts richness. Steps reorganized to build flavors layer by layer, avoid overcooking delicate greens, balance textures. Close attention to timing: longer leek and bacon cook to develop sweetness; pasta simmers less than original, prevents mush; peas added late for crunch. Cream stirred in off heat to stop curdling, keep silkiness but no break. Simple, straightforward, with twists in ingredients and pacing.
Chef's notes
- 💡 Cook leek and bacon gently medium heat. Olive oil spreads heat soft, coax sweet caramelization not burnt bits. Stir often so color even. Timing matters 6-7 minutes get golden, not soggy.
- 💡 Add tortellini with broth at boil then reduce heat. Simmer gently pasta absorbs flavor better than plain water. Avoid rolling boil after broth added, prevents tough pasta edges, cooks evenly.
- 💡 Peas in late stage keep crisp green fresh texture. Add after pasta partially tender. Cooking peas too long dulls color, softens too much, loses subtle sweetness. Watch timing 3 minutes max.
- 💡 Off heat mix parmesan, parsley, cream. Cheese melts without clumping, parsley stays bright. Cream stirred in last to avoid breaking or curdling. Salt pepper last since bacon and parmesan salt already.
- 💡 Serve with lemon wedges optional. Adds sharp brightness through richness. Squeeze as prefer, cuts creamy fat, lifts flavors. Makes whole dish less heavy but still balanced. Keeps fresh contrast intact.
Common questions
Can I use pancetta instead of bacon?
Yes go ahead. Pancetta saltier more cured, adjust salt later. Flavors pig closer to original. Bacon milder smoky but swap fine no problem.
What if no chicken stock?
Water with bouillon cube works. Less flavor but enough liquid for pasta. Or veggie broth alternative for same cooking steam effect. Broth adds depth but can improvise.
How to store leftovers?
Cool quick fridge in airtight. Reheat gently stove or microwave. Cream sauce thickens cold, add splash milk or broth when warming. Keeps 2-3 days good eating.
Can this be frozen?
Possible but cream sauce texture changes. Freeze before adding cream or reheat cream separately. Tortellini holds shape but sauce may separate. Thaw fully, reheat slow.
