Description
A comforting and creamy pasta dish made with cheese tortellini, crisp bacon, sweet peas, and tender asparagus for a flavorful, spring-inspired meal.
Ingredients
- 1 lb cheese tortellini (fresh or refrigerated)
- 6 slices bacon, chopped
- 1 cup frozen peas, thawed
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp black pepper
- Salt to taste
- 1 tbsp olive oil (optional, for sautéing)
Instructions
- Bring a large pot of salted water to a boil and cook tortellini according to package instructions. Drain and set aside.
- In a large skillet over medium heat, cook chopped bacon until crispy. Remove bacon and set aside, leaving some bacon fat in the pan.
- Add asparagus to the pan and cook for 3-4 minutes until tender-crisp. Add peas and garlic, cooking for another 1-2 minutes.
- Reduce heat to low and pour in the heavy cream. Stir in Parmesan cheese and black pepper. Let the sauce simmer for 2-3 minutes until slightly thickened.
- Add the cooked tortellini and bacon back into the pan. Gently stir to combine and coat the pasta with the sauce.
- Adjust seasoning with salt if needed and serve warm, garnished with extra Parmesan if desired.
Notes
- Use pancetta instead of bacon for a more traditional Italian flavor.
- Add red pepper flakes for a spicy kick.
- Can substitute half-and-half for a lighter version of the sauce.