Lemon Dill Tortellini
March 8, 2017
One of our favorite weeknight pasta dishes. This was the very first thing I ever made for my husband when we were dating in college! Fresh and simple, I still make this Lemon Dill Tortellini for dinner regularly.
A weeknight favorite
This weeknight dish is one of my husband’s favorites and I know that I can make it in twenty minutes flat. I cook it so often that it’s become instinctual to always have the ingredients on hand! The rich filled pasta is such a good staple. Add some parmesan, and pancetta, with fresh dill and lemon to add a light freshness to the creamy sauce.
Cream Sauce 101
The method I use to make the light cream sauce is something I turn to again and again. By varying the ingredients I can create dishes that are equally as tasty as this yet completely different, based on what I have on hand in my pantry (see variations). This is weeknight cooking at its finest! Cream sauce goodness isn’t limited to pasta either. Switch it up and add a cream sauce to your favorite back pocket chicken dinner.
Tortellini is an easy component to throw into a weeknight dinner. It is one of my favorite things to throw into a shopping cart, whether online or at my local grocer! You can check out some of my favorite options here and here. Any cheese tortellini will work with this lemon dill tortellini recipe. If you want to shop a little more ahead, feel free to try a frozen option! Just cook whichever pasta you choose according to the directions on the packaging.
Lemon Dill Tortellini
- Total Time: 20 minutes
- Yield: 4-6 servings 1x
- 1 pound refrigerated cheese tortellini
- 1 tablespoon extra-virgin olive oil
- 3 ounces pancetta, cut into 1/4 inch dice
- 1 shallot, finely chopped
- 3/4 cup heavy cream
- 1/4 cup low-sodium chicken broth
- 2 teaspoons finely chopped fresh dill, plus more for garnish
- 1 teaspoon grated lemon zest
- 1 cup sugar snap peas, ends removed, cut into thirds on an angle
- 1/3 cup grated Parmesan cheese
- In a large pot of boiling salted water, cook the tortellini according to package directions, adding the peas during the last 2 minutes of cooking. Drain.
- In a large sauté pan set over medium-high heat, heat the olive oil. Add the pancetta and cook until crisp, 6 to 8 minutes. Using a slotted spoon, transfer the pancetta to a small bowl. Pour off all but 2 tablespoons of fat from the pan. Add the shallot and cook, stirring occasionally, until fragrant and golden brown around the edges, about 2 minutes. Add the heavy cream, chicken broth, dill, and lemon zest. Bring to a boil, reduce the heat to medium, and simmer until sauce has thickened and coats the back of a spoon, 5 minutes. Add the cooked tortellini, peas, and pancetta to the sauce and toss gently to coat.
- To serve, divide the tortellini among 4 to 6 serving plates, and sprinkle with the Parmesan cheese and dill.
Tortellini with Tomato Cream and Basil: Using the exact same technique, you can make a completely different dish. Substitute haricots verts for the snap peas. Add a small can of crushed San Marzano tomatoes to the pan after the shallot, substitute fresh basil for the dill, and top with fresh cubed mozzarella instead of Parmesan.
- Prep Time: 10 minutes
- Cook Time: 10 minutes