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Tortellini With Pancetta & Walnuts

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Recipe by
Bertolli Bertolli

Ingredients

  • 3 ounces pancetta or bacon, chopped
  • 1/4 cup chopped shallots or onions
  • 1 clove garlic, finely chopped
  • 1/4 cup dry white wine or chicken broth
  • 1 jar Bertolli® Alfredo Sauce
  • 1 bag (15 oz.) frozen cheese tortellini, cooked and drained
  • 1/2 cup toasted walnuts, chopped
Total Time
35 min
Servings
4 servings 4
units
imperial units us

Preparation

  1. Cook pancetta in 10-inch nonstick skillet over medium-high heat 4 minutes or until brown. Stir in shallots and garlic and cook 2 minutes. Stir in wine. Bring to a boil over high heat. Stir in Sauce. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Toss hot sauce with hot tortellini and sprinkle with walnuts. Serve immediately. Season, if desired, with cracked black pepper.
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Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

Comments

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