Tortellini alfredo with peas and bacon
600-g pkg fresh cheese tortellini pasta
4 slices bacon
3 cloves garlic, grated
1/4 cup chopped parsley, plus more for garnish (optional)
1 cup 10% cream
1 cup frozen field fare peas, thawed
1/4 tsp salt
2/3 cup finely grated parmesan, divided
Cook tortellini following package directions. Drain and set aside, reserving 1/2 cup cooking liquid.
Heat a large non-stick frying pan over medium.
Cook bacon, turning, until crispy, about 10 min. Drain on paper towel and discard all but 2 tbsp fat from pan.
Add garlic and parsley and cook for 1 min.
Add cream, peas, reserved cooking liquid and salt and bring to a boil. Reduce heat and simmer, stirring often, until cream has thickened slightly, 3 min.
Stir in tortellini and 1/3 cup of the parmesan cheese and toss until hot, about 2 min.
Remove from heat.
Crumble in bacon and stir in remaining 1/3 cup parmesan cheese and more parsley.
Kitchen Tip: Serve this easy alfredo pasta with a fresh green salad.
Many thanks to www.chatelaine.com for this Recipe