Ingredients
The following ingredients have 10 Servings
- 20 oz. tortellini ((fresh or dried))
- 2-4 oz. ricotta cheese
- 6 oz. pancetta, (diced)
- 1/2 cup pistachios, (chopped)
- 3 peaches, (grilled and sliced)
- 1/4 cup honey
- 1/4 cup white balsamic
- 1/2 cup extra virgin olive oil
- 1 shallot
Instruction
- Slice each peach in half and remove the pit. Heat a grill to medium heat (about 400 degrees) and place each peach, flesh side down, directly on the grill. Cook for 3-4 minutes, or until grill marks form and peaches are soft and juicy. Let cool and slice.
- Place diced pancetta in a skillet over medium heat and cook until crisped, about 10 minutes. Drain.
- While pancetta is cooking, cook the pasta according to the package instructions. Drain and rinse with cool water to ensure the pasta is not overcooked.
- Place the pasta, pancetta, peaches and pistachios in a large bowl. Pour the vinaigrette over the top and mix to combine. Serve with dollops of ricotta cheese.
