Description
A delicious and comforting pasta dish made with cheese tortellini, crispy bacon, tender asparagus, sweet peas, and a creamy garlic Parmesan sauce.
Ingredients
Units
Scale
- 1 lb cheese tortellini (fresh or refrigerated)
- 6 slices bacon, chopped
- 1 cup frozen peas
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1 tbsp olive oil (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook tortellini according to package instructions. Add peas and asparagus during the last 2 minutes of cooking. Drain and set aside.
- In a large skillet over medium heat, cook chopped bacon until crispy. Remove with a slotted spoon and set aside. Drain excess fat, leaving about 1 tablespoon in the pan.
- Add minced garlic to the skillet and sauté for 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and cook until the sauce thickens slightly.
- Add the cooked tortellini, peas, asparagus, and bacon to the skillet. Toss everything to coat in the creamy sauce. Season with salt and pepper to taste.
- Garnish with chopped parsley and serve warm.
Notes
- Use pancetta instead of bacon for an Italian twist.
- Substitute half-and-half for a lighter version of the sauce.
- Add a pinch of red pepper flakes for some heat.
- Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 plate
- Calories: 580
- Sugar: 4g
- Sodium: 780mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 85mg