Tortellini With Pancetta & Walnuts

Bertolli
3
7
470
35

Ingredients

3 ounces pancetta (or bacon, chopped)
1/4 cups shallots (chopped, or onions)
1 clove garlic (finely chopped)
1/4 cups dry white wine (or chicken broth)
1 jar Bertolli® Alfredo Sauce
15 ounces cheese tortellini (frozen,cooked and drained)
1/2 cups toasted walnuts (chopped)

Directions

1Cook 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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NutritionView more

470Calories
Sodium25%DV590mg
Fat28%DV18g
Protein43%DV22g
Carbs18%DV55g
Fiber12%DV3g

PER SERVING *

Calories470Calories from Fat160
% DAILY VALUE*
Total Fat18g28%
Saturated Fat5g25%
Trans Fat
Cholesterol55mg18%
Sodium590mg25%
Potassium350mg10%
Protein22g43%
Calories from Fat160
% DAILY VALUE*
Total Carbohydrate55g18%
Dietary Fiber3g12%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.