Lemony Cheese Tortelloni
with Bacon, Peas, and Zucchini
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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Zucchini
9 ounce
Cheese Tortelloni
(Contains Eggs, Milk, Wheat)
2 clove
Garlic
1 unit
Lemon
4 ounce
Bacon
6 ounce
Peas
4 tablespoon
Sour Cream
(Contains Milk)
1 unit
Chicken Stock Concentrate
Not included in your delivery
1 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position and heat broiler to high or oven to 500 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and halve zucchini lengthwise, then slice crosswise into ⅓-inch-thick halfmoons. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper. Broil or bake until golden brown and tender, 7-10 minutes. TIP: Watch carefully to avoid burning.
Meanwhile, heat a large pan over medium-high heat. Add bacon and cook, flipping occasionally, until crispy, 6-10 minutes. (If bacon starts to brown too quickly, lower heat to medium.) Transfer to a paper-towel-lined plate. Reserve 1 TBSP bacon fat (2 TBSP for 4 servings). Once cool enough to handle, roughly chop bacon.
Once water is boiling, add tortelloni to pot. Cook, stirring occasionally, until tender, 4-5 minutes. Reserve ¼ cup pasta cooking water (½ cup for 4 servings), then drain. Meanwhile, mince garlic. Zest and quarter lemon.
Heat pot used for tortelloni over medium heat. Add reserved bacon fat, garlic, and peas. Cook, stirring, until garlic is fragrant and peas are warmed through, 30 seconds to 1 minute. Stir in stock concentrate and 2 TBSP reserved pasta cooking water (4 TBSP for 4 servings).
Add zucchini, tortelloni, sour cream, half the bacon, and 1 TBSP butter (2 TBSP for 4 servings) to pot; toss to combine. If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce. Turn off heat. Stir in a squeeze of lemon juice to taste. Season with salt and pepper.
Divide pasta between bowls. Sprinkle with remaining bacon and as much lemon zest as you like. Serve with remaining lemon wedges on the side.
