Tortellini with Snap Peas, Lemon and Dill

This was the most delicious dinner! I was expecting it to be good (Kelsey's recipes always are), but it exceeded my expectations. The flavors were so fresh and well balanced. I can't wait to make it again! 

A couple notes: I substituted half a red onion for the shallot with great results. Also, pancetta is like a fancy, salty bacon. I used pancetta and I am really glad I did, but if you can't find it, I bet thick cut bacon would do in a pinch. But you wouldn't get that perfect salty flavor out of it, so I'd definitely recommend using pancetta if you can! And lastly, when lacking fresh herbs (dill), I use dry at about 1/3 the amount. So, 3 Tbs fresh dill becomes 3 tsp dried dill.


Tortellini with Snap Peas in Lemon Dill Cream Sauce

1 lb. refrigerated cheese tortellini
1 lb. sugar snap peas (4 cups)
1 tablespoon olive oil
3 ounces pancetta, thinly sliced, and cut into 1/2 inch pieces (about 1/2 
cup)
1 shallot, minced
1/4 cup low-sodium chicken broth
3/4 cup heavy cream
1 teaspoon lemon zest
3 tablespoons fresh dill, snipped & chopped fine, plus more for garnish
1/3 Parmesan cheese, finely shredded

In a large pot of salted boiling water, cook tortellini according to package 
directions; adding the sugar snap peas during the last 2 minutes. Drain. 

Meanwhile, in a large saute pan, heat olive oil over medium-high heat. Add 
pancetta and cook until crisp, 6-8 minutes. Using a slotted spoon, transfer 
pancetta to a small bowl and set aside. Pour off all but 2 tablespoons fat 
from the pan. Add shallot and cook, stirring occasionally until fragrant and 
golden brown around the edges, about 2 minutes. Add chicken broth, heavy 
cream, lemon zest, and dill. Bring to a boil; reduce heat and simmer until 
sauce has thickened and coats the back of a spoon. 

Remove from heat and add tortellini, snap peas, and pancetta and toss 
gently to coat. Sprinkle with Parmesan cheese and garnish with additional 
dill before serving. 

Makes 4-6 servings

Recipe from Kelsey Nixon.