Description

A rich and satisfying pasta dish featuring cheese tortellini in a creamy sauce with crisp bacon, tender asparagus, and sweet peas — perfect for a springtime dinner.

Ingredients

Units Scale

1 lb cheese tortellini (fresh or frozen)
6 slices bacon, chopped
1 cup peas (frozen or fresh)
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 tbsp olive oil
Salt and pepper to taste
Fresh parsley for garnish (optional)

Cook Mode Prevent your screen from going dark

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 on a paper towel-lined plate. Drain excess grease, leaving about 1 tablespoon in the pan.
Add olive oil to the skillet and sauté garlic for 1 minute until fragrant.
Add asparagus and cook for 3-4 minutes, then add peas and cook another 2 minutes until vegetables are tender-crisp.
Reduce heat to low and pour in heavy cream. Stir in Parmesan cheese and let the sauce simmer until slightly thickened, about 3-5 minutes.
Return the cooked bacon and tortellini to the skillet, tossing to coat everything in the creamy sauce. Season with salt and pepper to taste.
Garnish with fresh parsley if desired and serve warm.

Notes

Use turkey bacon or pancetta as an alternative to regular bacon.
Add red pepper flakes for a touch of heat.
Substitute half-and-half for a lighter version of the sauce.

Nutrition

Serving Size: 1 plate (about 1/4 of recipe)
Calories: 580
Sugar: 4g
Sodium: 620mg
Fat: 35g
Saturated Fat: 15g
Unsaturated Fat: 16g
Trans Fat: 0.5g
Carbohydrates: 45g
Fiber: 4g
Protein: 20g
Cholesterol: 95mg