Tortellini with Peas and Pancetta

This gets five stars for flavor, but only three stars for functionality. The ingredients are off. There isn’t enough sauce for the amount of tortellini. Double the sauce or halve the amount of tortellini. Also, I would switch the ratio of water to cream by adding 1/2 cup of cream to two tbsp pasta water.

The flavors are good but the proportion of the "sauce" ingredients aren't sufficient for the 9 oz of tortellini. I had to make a roux on the side to which I added some milk & seasoning, then added it to the ingredients. If I make this again, I'd stick to another recipe for a cheese sauce, though I definitely enjoyed the hint of tomato paste, which added complexity without making this a tomato based sauce!

I’ve made this twice as the recipe is written and both times delicious. It doesn’t take too many ingredients and it’s actually very quick on a weeknight. I’ve also put the sauce over squash and pine but ravioli. There’s no wrong answer

Have made this recipe couple of times. The sauce needs to be doubled. This time I did not have tomato purée. As an alternative, you can use tomato paste (1tbsp) or sun dried tomatoes in pesto form. The recipe itself is good it is just off with the proportions of sauce. You can also try adding dried thyme to the sauce instead of finishing it with parsley.