Crisp the pancetta

• Heat the olive oil in a frying pan over medium heat.
• Add the diced pancetta and cook until golden and crispy, stirring occasionally.

Cook the peas

• Add the baby peas to the pan with the pancetta.
• Toss and cook until tender and sweet.

Boil the tortellini

• Bring a large pot of salted water to a boil.
• Cook the tortellini until al dente.
• Drain, reserving a little pasta water.

Combine and serve

• Add the drained tortellini to the pan with the pancetta and peas.
• Loosen with a splash of pasta water and toss to coat.
• Season with black pepper and finish with grated parmesan.