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Lemon Dill Tortellini

  • Author: Kelsey Nixon
  • 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


  1. 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.
  2. 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.
  3. 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