Cheese Tortellini with peas and bacon
Source of Recipe
Jane
List of Ingredients
2 c. fresh breadcrumbs
1/2 c. walnuts, chopped fine
2 T. unsalted butter, melted
4 1/2 teaspoons salt
2 lbs. fresh cheese tortellini
1 T olive oil
4 slices bacon, chopped fine
6 shallots, minced
6 garlic cloves, minced
2 t. fresh minced thyme
1/4 c. flour
1 c. dry white wine
2 c. low sodium chicken broth
1 c. heavy cream
1 c. grated Parmesan cheese
1 c. frozen peasRecipe
For the topping, toss together breadcrumbs, walnuts, and butter.
For the casserole, adjust the oven rack to middle position and heat to 400 degrees. Bring 6 quarts water to a boil in a large pot. When the water is boiling, stir in 4 1/2 teaspoons salt and the tortellini and cook (stirring often) until tender.
Drain the tortellini and return it to the pot. Toss the tortellini with the oil and set aside.
Meanwhile, cook the bacon in a 12 inch nonstick skillet over medium heat until crisp (about 8 minutes).
Stir in the shallots and cook until softened (about 5 minutes). Stir in the garlic and thyme and cook until fragrant, about 15 seconds. Stir in the flour and cook until golden, about 1 minute.
Slowly whisk in the wine and cook until almost absorbed, about 30 seconds. Slowly whisk in the broth and cream and bring to a simmer. Off the heat, stir in the Parmesan. Season with salt and pepper to taste.
Gently stir the cream sauce and peas into the tortellini and pour the mixture into a 9 X 13 baking dish. Sprinkle with the bread-crumb topping. Bake until browned and crisp, about 15 minutes.
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