Recipe #25: Tortellini with Peas and Bacon

This recipe from Food Network Magazine originally calls for prosciutto, but Nick and I don't like it. Instead, I used bacon... because everything tastes better with bacon! This meal is so full of flavor! It feeds about 2.

Ingredients

• Kosher salt
• 1 pound meat-filled tortellini (you can find this is in the freezer section)
• 2 tablespoons extra-virgin olive oil
• 4 ounces prosciutto or pancetta OR BACON, finely chopped
• 3 cloves garlic, thinly sliced
• 1 tablespoon tomato paste
• 1/4 cup heavy cream
• 1 cup frozen peas, thawed
• 2 tablespoons chopped fresh parsley
• 1/2 cup grated parmesan cheese

Directions

Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs.

Meanwhile, heat a large skillet over medium heat. Add the olive oil and prosciutto and cook until crisp, 3 to 4 minutes. (Note: Bacon will take longer to cook!) Stir in the garlic and tomato paste and cook until fragrant, about 1 minute. Ladle in about 1 cup of the pasta cooking water and simmer until reduced by about half, 3 to 4 minutes. Add the cream and simmer until slightly thickened, 2 to 3 minutes.

About 2 minutes before the tortellini are done, add the peas to the boiling water and cook until just tender. Drain the tortellini and peas and add to the skillet, tossing to coat with the sauce. Stir in the parsley. Sprinkle with the parmesan cheese.