Tortellini with Pancetta & Walnuts


  • 3 ounces pancetta [or bacon], chopped
  • 1/4 cup chopped shallots [or onions]
  • 1 clove garlic
  • 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


  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.