1 cup (95 g) leeks, thinly sliced

1/2 cup (90 g) pancetta, diced

1 tbsp butter

3/4 lb (340 g) cheese tortellini

1 cup (250 ml) chicken broth

1 cup (150 g) frozen green peas, thawed

1 cup (70 g) Parmesan cheese, freshly grated

1/4 cup (10 g) flat-leaf parsley, finely chopped

1/4 cup (60 ml) 15% cooking cream or chicken broth

Lemon wedges (optional)

In a large non-stick skillet over medium-high heat, cook the leeks and pancetta in the butter for 5 minutes, until golden brown. Add the tortellini and broth. Bring to a boil and simmer for 1 minute.

Add the peas and continue cooking until the pasta and peas are al dente, about 2 minutes. Add the cheese, parsley and cream. Season with salt and pepper. Mix well. Serve with the lemon wedges, if desired, squeezing the juice over the pasta.

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