Description
This creamy tortellini with peas, asparagus, and bacon is the ultimate spring comfort food. Cheesy tortellini are tossed in a velvety cream sauce with crispy bacon, tender asparagus, and sweet green peas. It’s quick, easy, and perfect for a weeknight dinner that feels fancy without the fuss.
Ingredients
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1 (20 oz) package refrigerated cheese tortellini
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6 slices bacon, chopped
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1 cup asparagus, trimmed and cut into 1-inch pieces
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3/4 cup frozen peas, thawed
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2 cloves garlic, minced
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1 cup heavy cream
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1/2 cup grated Parmesan cheese
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Salt and pepper, to taste
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Optional: fresh parsley or extra Parmesan for garnish
Instructions
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Cook tortellini according to package instructions. Drain and set aside.
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While tortellini cooks, heat a large skillet over medium heat. Add chopped bacon and cook until crispy, about 5–7 minutes. Remove bacon with a slotted spoon and set aside, leaving about 1 tablespoon bacon fat in the pan.
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Add asparagus to the skillet and sauté for 3–4 minutes until just tender. Stir in garlic and peas and cook for 1 more minute.
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Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and the sauce is smooth.
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Add cooked tortellini and bacon to the skillet. Toss everything together until coated and heated through.
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Season with salt and pepper to taste.
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Serve warm, garnished with parsley or extra Parmesan if desired.
Notes
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You can swap heavy cream with half-and-half for a lighter version.
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For a vegetarian option, skip the bacon and use a tablespoon of butter or olive oil instead.
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Great served with crusty bread or a light green salad.