Pasta With Peas and Bacon

Photo: flickr user thebittenword.com

Ingredients

1 pound Tortellini, cheese filled

3 ounces Fresh bacon - (abt ¼ cup) julienned

2 tablespoons Chopped onions

1/2 cup Fresh peas blanched

ounce (or 4 frozen peas)

2 tablespoons Freshly-grated Parmesan cheese

6 ounces Heavy cream

Salt to taste

Freshly-ground black pepper to taste

Freshly-grated Parmesan cheese

Chopped fresh parsley optional

Preparation

Place tortellini in the pot of boiling water.

In a large skillet, cook the bacon until crispy. Remove bacon with a slotted spoon, place on a paper towel to drain. Pour out all the bacon grease except for 1 tablespoon. In the same skillet place the onion and cook for 2 minutes, or until golden. Pour in the cream, and reduce until lightly thickened.

Remove the pasta from the water when it is al dente, about 8 minutes. Drain and add the pasta to the cream mixture. Add bacon back to the pan along with the peas and cheese. Reduce for 1 minute. Toss and adjust the seasonings. Spoon into a large pasta bowl and serve. Garnish with additional grated Parmesan cheese and chopped parsley if desired.

This recipe yields 2 servings.