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Tortiglioni with potatoes, pancetta and cheese

Name: Tortiglioni with potatoes, pancetta and cheese
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 11.3 oz Barilla Whole Grain Tortiglioni; 7 oz Potatoes; 3.5 oz Smoked Pancetta, Diced; 3.5 oz Taggiasca Olives; 3.5 oz Ricotta Cheese; 4 tbsp Extra Virgin Olive Oil; as needed Rosemary

30 minutes

Hearty whole grain tortiglioni with smoked pancetta, creamy ricotta, and tender potatoes. A rustic, satisfying dish full of comforting flavors.

Ingredients

4 servings

11.3 ozBarilla Whole Grain Tortiglioni

7 ozPotatoes

3.5 ozSmoked Pancetta, Diced

3.5 ozTaggiasca Olives

3.5 ozRicotta Cheese

4 tbspExtra Virgin Olive Oil

as neededRosemary

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Peel and dice the potatoes. In a non-stick pan, heat up one tbsp of olive oil, gently sauté the diced smoked Pancetta with the rosemary, the diced potatoes and add the Taggiasca olives.

Step 2

Add half a glass of milk and dilute the Ricotta cheese, and, if needed, add some drops of cooking water. In the meantime, cook the Tortiglioni, drain when al dente and pour in a pan with the potatoes. Adjust the salt.

Garnish/Tip:

Crunchy potato skin chips (fried). Alternative: Ricotta or other soft cheeses left over. The potato skin is considered a classic waste item (do not eat it after germination or if the skin shows green spots).