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Tortelloni with Broccoli Rabe & Pancetta

This meal has everything you need in one dish. Chicken & roasted garlic tortelloni pair up with pancetta and broccoli rabe for a tasty dish worthy of entertaining.

Recipe information

  • Total Time

    30 minutes

Ingredients

4

tablespoons olive oil, divided

2 to 3

ounces diced pancetta (about 1/2 to 3/4 cup)

3

cloves garlic, finely chopped

1

/4 to 1/2 teaspoon crushed red pepper flakes

1

pound broccoli rabe, tough ends removed, cut into 1-inch pieces (about 7 cups)

1

/4 teaspoon kosher salt

1

package BUITONI Refrigerated Chicken & Roasted Garlic Tortelloni (20 oz.)

1

/4 cup toasted pine nuts

Ground black pepper

1

/4 to 1/2 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)

Need to make a substitution?

Preparation

  1. Step 1

    HEAT 1 tablespoon oil in large skillet over medium heat. Add pancetta; cook, stirring frequently, for 8 minutes or until almost crisp. With slotted spoon, transfer pancetta to paper towel-lined plate.

    Step 2

    ADD remaining 3 tablespoons oil to skillet. Add garlic and crushed red pepper; and cook for 30 seconds over medium heat. Add half of the broccoli rabe; cook, stirring frequently, for 1 minute or until wilted. Add remaining broccoli rabe and salt; cook, stirring frequently, for 2 to 3 minutes. Remove from heat.

    Step 3

    PREPARE pasta according to package directions; drain, reserving ¿ cup cooking water. Return pasta to saucepan along with broccoli rabe, pancetta, reserved cooking water and pine nuts. Season with pepper. Serve with cheese.