Cheese Tortellini with Pancetta and Wasabi Arugula

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A lemony butter sauce with pancetta and peppery arugula dress up cheese tortellini. Saving a bit of pasta cooking water is always a good idea; it bulks up the sauce but is thicker than water as it has some starch from the cooked pasta in it.

Tags: Intermediate, 20 Mins, Entrées, Pasta & Noodles, Italian, Holiday Insider’s Report 2011
Serves: 6
Skill level: Intermediate
Prep time: 20  minutes
Cooking time: 25  minutes
Total: 45  minutes

Additional Information


2 tbsp (25 mL) olive oil
1 pkg (150 g) PC Italian Diced Pancetta
1 pkg (300 g) PC Cheese Tortellini
1 medium red onion, chopped
2 cloves garlic, minced
1 tbsp (15 mL) unsalted butter
1 tsp (5 mL) finely grated lemon rind
1 tsp (5 mL) fresh lemon juice
1 pkg (142 g) PC Wasabi Arugula Trimmed and Washed , chopped
½ cup (125 mL) shaved PC Splendido Parmigiano Reggiano , about 25 g


  1. In large nonstick frying pan, heat half of olive oil over medium-low heat. Cook pancetta until crispy and brown, about 4 to 6 minutes. Transfer to paper towel-lined plate and set aside. Wipe pan clean with paper towel.
  2. In large saucepan of boiling salted water, cook pasta for 3 minutes or until tender. Drain, reserving 1 cup (250 mL) of pasta cooking water.
  3. In same frying pan, heat remaining oil over medium-low heat; cook onion and garlic until softened, about 4 to 5 minutes. Stir in drained pasta, pasta cooking water, butter, lemon rind and lemon juice until pasta is coated. Sprinkle arugula and reserved pancetta over pasta; toss to combine. Transfer to serving platter. Sprinkle with Parmigiano. Serve garnished with additional grated lemon rind, if desired.

Nutritional Information

Per serving
340 calories
fat 19 g
sodium 710 mg
carbohydrate 30 g
fibre 2 g
protein 12 g

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