Ingredients
1
package (9 oz) refrigerated cheese-filled spinach tortellini
1
tablespoon olive oil
3
slices thick-sliced bacon, chopped
1
cup frozen sweet peas (from 12-oz bag)
2
tablespoons whipping cream
Salt and pepper to taste
Preparation
Cook tortellini as directed on package; drain, reserving 1/4 cup cooking water.
Meanwhile, in 12-inch skillet, heat oil over medium heat. Cook bacon in oil, stirring occasionally, until crisp. Remove bacon to paper towels; discard drippings.
Add peas to skillet; cook and stir 1 minute. Add tortellini and reserved cooking water. Cook 2 to 3 minutes, stirring frequently, until peas are thoroughly heated. Remove from heat; stir in whipping cream and bacon. Season with salt and pepper.
