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Epicurious

Tortelloni with Broccoli Rabe & Pancetta

This meal has everything you need in one dish. Chicken & roasted garlic tortelloni pair up with pancetta and broccoli rabe for a tasty dish worthy of entertaining.

Recipe information

  • Total Time

    30 minutes

Ingredients

4 tablespoons olive oil, divided
2 to 3 ounces diced pancetta (about 1/2 to 3/4 cup)
3 cloves garlic, finely chopped
1/4 to 1/2 teaspoon crushed red pepper flakes
1 pound broccoli rabe, tough ends removed, cut into 1-inch pieces (about 7 cups)
1/4 teaspoon kosher salt
1 package BUITONI Refrigerated Chicken & Roasted Garlic Tortelloni (20 oz.)
1/4 cup toasted pine nuts
Ground black pepper
1/4 to 1/2 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)

Preparation

  1. Step 1

    HEAT 1 tablespoon oil in large skillet over medium heat. Add pancetta; cook, stirring frequently, for 8 minutes or until almost crisp. With slotted spoon, transfer pancetta to paper towel-lined plate.

    Step 2

    ADD remaining 3 tablespoons oil to skillet. Add garlic and crushed red pepper; and cook for 30 seconds over medium heat. Add half of the broccoli rabe; cook, stirring frequently, for 1 minute or until wilted. Add remaining broccoli rabe and salt; cook, stirring frequently, for 2 to 3 minutes. Remove from heat.

    Step 3

    PREPARE pasta according to package directions; drain, reserving ¿ cup cooking water. Return pasta to saucepan along with broccoli rabe, pancetta, reserved cooking water and pine nuts. Season with pepper. Serve with cheese.

TagsPastaItalianEuropeanPancettaCured MeatMeatBroccoli RabeVegetablePine NutNutParmesanCheeseDairyMainQuick30 Minutes or LessWeeknight MealsSponsor
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