Creamy Pancetta Tortellini
Creamy Pancetta Tortellini
Rated 3.8 stars by 5 users
Servings
4
Prep Time
5 minutes
Cook Time
20 minutes
Ingredients
- 1 cup diced pancetta
- 2 cups grape or cherry tomatoes
- 4-6 garlic cloves, minced
- 1 cup quartered artichoke hearts
- Blackstone Tuscan Herb Seasoning
- ½ stick unsalted butter
- 2 bags of Rana cheese tortellini
- ½ bunch basil, chopped
- 2/3 cup shredded parmesan cheese
- 1/3 cup shredded asiago cheese
- 1 cup heavy cream
- Zest of 1 lemon
- Salt and pepper
- Olive oil
Directions
Heat your Blackstone griddle to medium-high heat. Add the diced pancetta and cook for 8-10 minutes, tossing occasionally. Remove from the griddle and drain excess oil on paper towels.
In the same pan, add the tomatoes to the rendered pancetta fat. Cook for 2-3 minutes, then add minced garlic, butter, Blackstone Tuscan Herb Seasoning, and a pinch of salt and pepper. Cook for another 2-4 minutes, tossing frequently.
Add the tortellini and chopped basil, tossing everything together. Cover with a dome and steam for 3-4 minutes.
Stir in the parmesan, asiago, and heavy cream. Continue tossing and cook for 4-5 minutes, or until the cream thickens and all cheese is melted.
Garnish with more fresh basil, parmesan, asiago, and lemon zest. Serve family style.
Recipe Video
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