Rosie's Cozy Kitchen: Tortelloni with Pancetta and Greens

Today’s offering from the kitchen features tortelloni, a larger and somewhat softer version of the more well-known tortellini. The recipe may be made with either kind of pasta.

Tortelloni with Pancetta and Greens

A 16 oz. bag of good quality frozen tortelloni or tortellini

4 to 6 oz. of pancetta, cubed

1 tablespoon of olive oil

5 oz. of baby spinach, or leafy green of your choice

1/4 cup half and half

Salt and pepper to taste

Grated parmesan cheese for serving

1) Set the pasta water to boil in a large saucepan. Use olive oil spray to coat another heavy bottomed pan—one large enough to accommodate the pasta— and set the heat to medium high. When sides of pan are hot, brown the pancetta to a crispy golden brown. Set pancetta aside in a bowl.

2) Pour off excess fat, but leave a nice coating in the pan, as well as any brown bits of pancetta that might be left behind. Heat a scant tablespoon of olive oil in the pan, and add spinach. Once spinach is wilted, about two minutes, season with salt and pepper, remove from pan and set aside.

 3) When pasta is cooked, drain it in a colander and pour into the pancetta pan, which should be set over low heat. Add spinach and pancetta. Pour the cream over the mixture and quickly stir it into the pasta until all ingredients are well-coated and cream is thickened and heated through.  Serve immediately with freshly grated cheese.