Shelly's Recipe

Tortellini with Bacon & Peas

Category: Pasta

Servings: 4

+ 1 pkg. (20-oz.) frozen cheese tortellini
+ 4 slices hardwood smoked bacon
+ 1 pkg. (8 oz.) white mushrooms, cut into fourths or eighths, if large
+ 1 medium yellow onion, chopped (about 1-c.)
+ 1/4 c. dry white wine
+ 1 c. frozen green peas, thawed
+ 1/2 c. whipping cream
+ 1/4 c. shredded Parmesan cheese
+ 1/2 tsp. coarsely ground black pepper

1. Heat 4- to 5-qt. saucepan of salted water to boiling over high heat. Add frozen tortellini and cook as label directs. Reserve about 1 c. pasta cooking water. Drain tortellini, then return to same saucepan.

2. Meanwhile, in 10-in. skillet, cook bacon over medium heat 7 to 8 min. or until crisp, turning occasionally. Remove skillet from heat. Transfer bacon to plate lined with paper towel. When cool enough to handle, crumble bacon.

3. Discard all but 2 Tbsp. bacon drippings in pan; add mushrooms and onion and cook over medium heat 9 to 10 min. or until tender, stirring occasionally. Add wine; boil 1 min., stirring to loosen brown bits from bottom of pan. Stir in peas, cream, cheese, pepper and crumbled bacon and heat to boiling, stirring frequently. Remove skillet from heat.

4. Pour cream sauce over pasta in saucepan and toss until evenly coated. If desired, add some reserved pasta water to make a thinner sauce. Makes about 6 c. pasta.