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Tortellini: Pasta with Peas and Bacon

Source of Recipe

Emeril Lagasse


List of Ingredients

1 pound cheese tortellini
1/4 cup fresh bacon, julienned
2 tablespoons chopped onion
1/2 cup fresh peas, blanched
2 tablespoons fresh grated parmesan cheese
6 ounces heavy cream


Recipe

Place tortellini in the pot of boiling water. In a large skillet, cook the bacon until crispy. Remove bacon with a slotted spoon, place on a paper towel to drain. Pour out all the bacon grease except for 1 tablespoon. In the same skillet place the onion and cook for 2 minutes, or until golden. Pour in the cream, and reduce until lightly thickened.

Remove the pasta from the water when it is al dente, about 8 minutes. Drain and add the pasta to the cream mixture. Add bacon back to the pan along with the peas and cheese. Reduce for 1 minute. Toss and adjust the seasonings. Spoon into a large pasta bowl and serve. Garnish with additional grated Parmesan cheese and chopped parsley if desired. Yield: 2 servings