Here’s some cheesy, creamy pasta-night bliss for you: these tender tortelloni are coated in a rich combination of sour cream, butter, and lemon. It’s the sort of sauce that sticks to your spoon, encouraging you to lick off every drop of deliciousness. To round things out, we’re also tossing in juicy broiled zucchini slices and crisp pancetta (those are bacon bits with Italian-style flair).
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Cheese Tortelloni(ContainsWheat, Eggs, Milk)
Wash and dry all produce. Preheat broiler to high. Bring a large pot of salted water to a boil. Halve zucchini lengthwise, then slice crosswise into ⅓-inch-thick half-moons. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper.
Place zucchini under broiler and broil until golden brown, about 10 minutes. (TIP: Check frequently to make sure zucchini don’t burn, especially after the first 5 minutes.) Meanwhile, once water in pot is boiling, add tortelloni. Cook, stirring occasionally, until tender, 4-5 minutes. Drain.
Meanwhile, mince garlic. Zest lemon, then cut into wedges.
After draining tortelloni, heat same pot over medium-high heat. Add pancetta and cook, tossing, until browned and crisp, about 5 minutes. Carefully pour out and discard any excess grease. Add garlic and peas. Cook, tossing, until garlic is fragrant and peas are warmed through, about 1 minute.
Add zucchini, tortelloni, sour cream, and 1 TBSP butter to pot and toss to combine. Stir in a squeeze or two of lemon (to taste). Season with salt and pepper.
Divide tortelloni mixture between bowls. Sprinkle with a pinch of lemon zest. Serve with remaining lemon wedges on the side for squeezing over.