Cheese Tortellini with Peas and Bacon
Cheese tortellini with bacon, peas, mushrooms, onion, and cherry tomatoes is an easy, fresh dinner ready in 30 minutes—no cream needed!
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Ingredients
- 20 oz Package refrigerated cheese tortellini - I love tri-colored tortellini!
- 4 slices thick-cut bacon, chopped
- 1 small onion, thinly sliced
- 1 cup (cremini or white button) mushrooms, sliced
- 1 cup cherry tomatoes, halved
- 1 cup fresh or frozen peas
- 2 cloves garlic, minced
- salt and pepper to taste
- Optional: grated Parmesan, fresh basil, red pepper flakes
Instructions
- Bring a large pot of salted water to a boil and cook the tortellini according to the package. Reserve ½ cup pasta water before draining.
- In a large skillet over medium heat, cook the chopped bacon until crisp. Remove with a slotted spoon and set aside.
- In the same pan (with a little olive oil if needed), add the onion and mushrooms. Sauté for 4–5 minutes until softened. Add garlic and cook for 1 more minute.
- Stir in the peas and cherry tomatoes. Cook for 3–4 minutes until tomatoes begin to burst and peas are tender.
- Add the cooked tortellini and bacon to the skillet. Stir gently to combine. Add a splash of reserved pasta water to help everything come together.
- Taste and season with salt, pepper, and optional Parmesan or basil. Serve warm!
Notes
*Calories are approximate per serving
Servings: 4 servings
Calories: 475kcal
