It had been four whole days since I had cooked a thing. I had arrived home from a (unreal!) mom and son trip to Maine to the most barren fridge I had ever seen. And I quickly concluded what was already pretty obvious: Mike and B hadn’t had a home cooked meal since Thursday. Time for a change. And that change would be tortellini, which always seems to be a good answer.
Because what is better than cheesy tortellini all tossed up with a variety of fresh veggies, pancetta, and basil? I can’t really think of all that much. This colorful dish is an easy crowd pleaser, makes a ton, and was easy to throw together on a busy week night. Swap up the veggies to make it more personal.
Everyone is well fed and the fridge is fully stocked. All is well again.
CHEESY TORTELLINI PRIMAVERA
Recipe adapted from the Pioneer Woman
2 Tablespoons Butter
1 whole Medium Onion, Finely Diced
3 cloves Garlic, Minced
3 whole Carrots, Peeled And Diced
1 cup Cauliflower, Broken up into small pieces
1/4 cup White Wine
1/4 cup Chicken Broth
1/3 cup Heavy Cream
1/2 cup Grated Parmesan Cheese
Salt And Pepper, to taste
8 whole Basil Leaves, sliced thin
3/4 cups pancetta, chopped up
1 cup Frozen Peas
1/2 Frozen Green Beans
Extra Parmesan, For Serving
Extra Basil, For Serving
1 pound Cheese Or Spinach Tortellini (I used a mix of both!)
Cook tortellini a couple of minutes less than package directions call for. Drain and set aside.
Melt the butter in a large skillet over medium-high heat. Add the onions and stir to cook for a few minutes. Add the garlic and cook another minute or so, until fragrant. Add the carrots and cauliflower, stir, and cook 1 minute. Splash in wine and broth, then cook for 2 to 3 minutes, until the liquid reduces a bit. Stir in cream and Parmesan and stir.
When the mixture is nice and hot, stir in peas, green beans, pancetta, salt, and pepper. Allow them to heat up in the sauce. When the sauce is hot, stir in the tortellini. Check for seasonings, add more if needed, and serve with extra Parmesan and basil on top.