Pea & Pancetta Tortellini en Brodo

by Marc Forgione

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Nut Free

Soy Free

A light and refreshing Italian dish! Pea and pancetta tortellini with cannellini beans and wood-roasted Italian plum tomatoes.

Nutritional facts

Protein

25g

Carbs

88g

Calories

630

Fat

19g

Ingredients

Bay LeavesCannellini BeansCeleryEggsExtra Virgin Olive OilGarlicHeavy CreamKosher SaltOlive OilOnionsPanko Bread CrumbsParmesan CheesePlum TomatoesRicotta CheeseSpinachTomato PasteWhite WineYukon Gold Potatoes

Reviews

3.8

Based on 56 reviews

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About Marc Forgione

Chef Marc Forgione is the chef/owner of Restaurant Marc Forgione and Peasant and the co-owner/partner of Khe-Yo. He won season 3 of Food Network’s The Next Iron Chef at just 31 years old, making him the youngest winner in the show’s history. Among the many accolades, Restaurant Marc Forgione was recognized with a glowing two-star review in the New York Times and received a Michelin star. Chef Forgione’s food is influenced by his experience working with a variety of cuisines for chefs such as his father Larry Forgione (The Godfather of American Cuisine). He has created a modern American style of cuisine with bold flavors and playful touches.