Tortellini with Peas, Broccoli and Pancetta

I thought this was delicious.  I kept the vegetables separate from the tortellini so that I didn't have to hear my kids lament about having them mixed.  I also didn't use any meat, but I'm sure you could if you don't have a husband who dislikes ham!

Tortellini with Peas, Broccoli and Pancetta

1 T. olive oil
3 oz pancetta or ham, finely diced, optional
1/2 c. chopped onion
2 garlic cloves, minced
1 tsp. salt
black pepper, to taste
1 pound cheese tortellini
1 c. frozen peas
1 1/2 c. broccoli, cut into small florets (not bigger than the tortellini)
1/4-1/2 c. pasta cooking water
1/4 c. freshly grated Parmigiano Reggiano cheese

Heat oil in a large skillet over medium heat.  Add pancetta; cook until beginning to turn crisp, about 10 minutes.  Add onion, garlic and broccoli, cook 2-3 minutes.  Add a tablespoon or two of water and cover the pan to steam the broccoli for a few minutes.  Uncover and cook until the water is absorbed.  Add salt and pepper. Add peas and toss together gently.
Meanwhile, cook pasta according to package directions.  Drain, reserving 1/2 c. cooking water.  Add pasta to the broccoli mixture and toss together.  Add 1/4 cup or more of reserved cooking water ((just enough to keep it from being too dry).  Sprinkle with cheese.  Serves 6.

Recipe altered from relishmag.com