Coarse salt and ground pepper
1 1/2 pounds frozen cheese tortellini
1 package (10 ounces) frozen peas
2 tablespoons olive oil
1 TBS Flour
1 TBS Butter
1/2 cup Fat free half and half
6 ounces sliced pancetta, chopped
2 teaspoons grated lemon zest, plus 1 tablespoon fresh lemon juice
In a large pot of boiling salted water, cook tortellini until al dente. Reserve 1/2 cup pasta water. Drain and set aside.
In the same pot, heat 1 tablespoon olive oil over medium-high heat; add pancetta. Cook, stirring frequently, until browned, 2 to 4 minutes, remove and drain on paper towels.
Melt the butter, then sprinkle in the flour, whisking constantly to form a paste. Slowly whisk in the half and half. Let simmer until it thickens, then add in the pasta, the peas, a little pasta water, 1 tsp of the lemon zest and the lemon juice; toss to combine. Season with salt and pepper.
Pour onto a platter or plates and top with the pancetta and some more grated lemon zest.