Cheese Tortellini With Pancetta, Spring Onions & English Peas

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12 ounces fresh or frozen cheese tortellini

3 ounces pancetta, diced

1 cup thinly sliced spring onions (from about 2 medium sized onions)

Kosher salt and ground black pepper, to taste

1/4 cup dry white wine

1/2 cup chicken broth

1 cup shelled English peas (from about 1 pound unshelled)

1/2 cup freshly grated Parmesan cheese + more for garnish

1 tablespoon thinly sliced basil, for garnish

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