Tortellini With Bacon And Peas Food

EASY CHEESY TORTELLINI & BACON

Steps:

• Cook pasta and peas in large pan of boiling water 6 to 8 min. or until pasta is tender, stirring frequently. Drain well.
• Return pasta mixture to pan. Stir in pasta sauce and bacon; cook on medium-low heat 2 to 3 min. or until heated through, stirring occasionally.
• Sprinkle with pepper.

TORTELLINI WITH PEAS AND PROSCIUTTO

Steps:

• 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. 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.

TORTELLINI BACON & PEAS SKILLET

Steps:

• Use a large skillet to cook bacon and onion. The tortellini will be added to the skillet later, so it needs to big enough to hold it all! Once the bacon (and chopped onions) are finished cooking, remove them from skillet with a slotted spoon. Place the bacon mixture on a paper towel, to finish draining. Crumble. Set bacon aside. IMPORTANT: Keep the bacon drippings in the pan (do not discard). It will be used when the dish is put together and will add additional amazing flavor to the tortellini!
• Cook cheese tortellini in salted, boiling water, according to package directions. When done cooking, drain the tortellini.
• Pour a teaspoon of olive oil into the skillet with reserved bacon drippings in it. Turn heat to medium. Once oil/bacon drippings are hot, add the cooked, drained tortellini. Add cooked bacon/onion mixture, thawed peas, salt, pepper, garlic powder, and Italian seasoning. Stir to combine, and cook on medium heat until mixture is heated through. Taste test a small bite. If necessary, add more salt/pepper, to suit your taste.
• Once heated thoroughly, remove pan from heat. Add grated Parmesan cheese on top to garnish dish (optional, but GOOD), and serve hot! Enjoy!

TORTELLINI AI FORMAGGI WITH PROSCIUTTO AND PEAS

Steps:

• Cook tortellini according to package directions.
• Melt butter in skillet and cook garlic for 1 minute.
• Add Prosciutto and cook for 2 minutes.
• Add heavy cream and bring to a simmer.
• Add nutmeg and simmer until cream is thickened and reduced by half.
• Stir in 1/4 cup Parmesan and peas.
• Stir in reserved cooking liquid and tortellini and toss to coat.
• Season to taste with salt and freshly ground black pepper.
• Serve and enjoy!

TORTELLINI CARBONARA

Steps:

• Cook tortellini according to package directions; drain., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Pour off drippings., In same pan, combine cream, cheese, parsley and bacon; heat through over medium heat. Stir in tortellini. Serve immediately.

TORTELLINI ALFREDO WITH PEAS AND BACON

Steps:

• Cook onion, mushrooms and bacon in medium saucepan over medium-high heat until bacon is crisp; drain. Add pasta, sauce, peas and pepper; cook, stirring occasionally, for 1 minute.
• Serve with cheese.

TORTELLINI WITH BACON AND PEAS

Steps:

• Cook tortellini as directed on package; drain, reserving 1/4 cup cooking water.
• Meanwhile, in 12-inch skillet, heat oil over medium heat. Cook bacon in oil, stirring occasionally, until crisp. Remove bacon to paper towels; discard drippings.
• Add peas to skillet; cook and stir 1 minute. Add tortellini and reserved cooking water. Cook 2 to 3 minutes, stirring frequently, until peas are thoroughly heated. Remove from heat; stir in whipping cream and bacon. Season with salt and pepper.

SIMPLE & CREAMY TORTELLINI ALFREDO

Steps:

• Bring broth and water to boil in large saucepan on medium-high heat. Add pasta; stir. Cover; simmer on medium-low heat 8 to 9 min. or until pasta is tender. (Do not drain.)
• Stir in cream cheese and peas; cook, uncovered, 2 to 3 min. or until cream cheese is completely melted, stirring occasionally.
• Stir in shredded cheese and bacon.

CHEESE TORTELLINI WITH PEAS AND BACON

Steps:

• In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and return to pot.
• Meanwhile, in a large skillet over medium heat, cook bacon until crispy, 6 minutes. Transfer bacon to a paper towel-lined plate and let cool, then chop.
• Drain half the fat from the skillet and add garlic. Cook over low heat until fragrant, 1 minute. Add peas and stir until coated, then add cooked tortellini, bacon, Parmesan, and 1/4 cup pasta water.
• Garnish with Parmesan, season with pepper, and serve.

CREAMY SPRING TORTELLINI WITH PEAS ASPARAGUS AND BACON

Steps:

• Cook tortellini according to the package instructions, drain and set aside.
• Preheat a cooking pan over medium heat and add a couple of tablespoons of oil.
• Add onions and saute until transparent.
• Add peas and asparagus. Saute until asparagus starts to soften. Press in garlic and season with some salt and pepper. Mix well and cook veggies for about 5 more minutes.
• Pour in heavy cream while stirring. Add shaved Parmesan cheese and stir until cheese is melted. Taste and add more salt and pepper if needed.
• Stir in tortellini until completely mixed in and cook for a couple of minutes.
• Chop crispy cooked bacon and stir it in right before taking the pan off heat.
• Serve and enjoy.

TORTELLINI WITH MUSHROOMS & PEAS

Steps:

• Too often my friends think of pasta dishes as having to be heavy and rich. And while I love them that way...heavy and rich certainly they do not have to be. There are a ton of pasta recipes that are light, have subtle flavors, and are absolutely delicious. Here's just such a recipe for Tortellini. In this recipe, the pasta sauce consists of some sautéed mushrooms, peas, and some chicken stock. That means it's a very simple, and very fast, sauce, and a fast and easy pasta recipe, that you can easily make after getting home from work. And while it's filling and satisfying it won't weigh you down. Hope you love this tortellini recipe as much as I do.Recipe Overview & Keys to SuccessTo make the best Tortellini with Mushrooms and Peas, try to make sure you do the following:Over cooked tortellini will ruin this pasta recipe. It turns mushy, and a bit gross, so I pull the pasta out about a minute before the package suggests, and finish the tortellini in the sauce.The mushrooms on the other hand, I like to make sure are well done. Undercooked, I don't much care for the texture of mushrooms, and I don't think the flavors are concentrated enough. Start cooking them first as they will take the longest (about 15 minutes0, and cook the mushrooms until almost all the water is evaporated out, and they are nicely browned on all sidesThe chicken stock, combined with the olive oil/butter, is what makes the pasta sauce, and you shouldn't skimp. There should be enough sauce to well coat all the tortellini. Fortunately, if it ever looks dry, it's easy to just add a bit more.RECIPE FOR TORTELLINI WITH MUSHROOMS AND PEASIngredients (for 2) 1 package cheese tortellini3/4 cup crimini mushrooms chopped1/3 cup frozen peas1 cup chicken stock1 teaspoon chopped rosemary1 garlic clove minced1 shallot minced1 strip bacon chopped1 tablespoon butter2 - 3 tablespoons of good olive oilTortellini with Mushrooms & PeasStart by sautéing the mushrooms over medium high heat in olive oil; season them with salt and pepper, and toss every 3 - 4 minutes until well cooked through; about 15 - 20 minutesOnce cooked, remove the mushrooms and add the bacon to the pan. Sauté it until crispOnce the bacon is crisp, add the mushrooms back, as well as the shallots and garlic and turn up the heatDrop the pasta into boiling, salted water and stir to prevent from sticking; cook about 1 minute less than the package suggestsOnce the tortellini is in the water, add the chicken stock and the rosemary to the mushrooms; bring to a boil and reduce by half while the Tortellini cooksIf the chicken stock reduces before the tortellini is done, just turn the heat downDrain the tortellini and add it to the mushrooms. Add the frozen peas and cook everything over high heat, and season with salt and pepperCook for a few minutes, tossing every 30 seconds or so; if the tortellini looks dry add more stock to the sauceTurn the heat off, and add the butter, and parmesan cheese; toss to combineServe up the Tortellini with a bit more parmesan cheese and a drizzle of olive oil.Wine Recommendation: With Italian food, I love Italian wine, and while there are probably many white varietals that would go very well with the Tortellini, I think the addition of the mushroom and rosemary allow you to go bigger. Barbara would be my pick. Generally it's a pretty easy drinking red without a ton of tannin, and good acid, making it a nice paring wine.

TOMATO AND BACON TORTELLINI

Steps:

• Cook bacon in large saucepan or Dutch oven over medium-low heat until crisp. Remove bacon from pan, drain and discard all but 1 tablespoon drippings. Add garlic to drippings; cook 30 seconds or until fragrant.
• Add undrained tomatoes, tomato sauce and water; stir. Bring to a boil over high heat; stir in tortellini. Return to a boil; cover and simmer over medium-low heat 6 minutes or until tortellini is tender, stirring gently after 3 minutes.
• Add cream cheese; stir until completely melted. Stir in bacon and peas. Return to a boil; simmer 2 minutes. Sprinkle liberally with pepper, if desired.

TORTELLINI ALFREDO WITH PEAS AND BACON

Steps:

• Saute onion, mushrooms and bacon in medium saucepan over medium-heat until bacon is crisp and the onions and mushrooms soft; drain.
• Add pasta, sauce, pease and pepper; cook stirring occasionally, for 1 minutes.
• Sprinkle with parsley and cheeses.
• Serve with cheese and a rich, Chardonay.

PORK TORTELLINI SKILLET BAKE WITH CREAM SAUCE, BACON, AND PEAS

Steps:

• Preheat oven to 375 degrees F
• Chop your Smithfield Applewood Smoked Bacon Marinated Fresh Pork Loin Filet into small cubes.
• In a large oven-safe skillet, over medium-high heat, sear the pork loin filet on all sides until cooked through. Remove from skillet and set aside.
• In the same skillet, melt butter over medium-high heat.
• Stir in garlic and cook until fragrant, about 40 seconds to a minute.
• Add flour into the pan and stir it into the melted butter so you have a thick paste.
• While still over medium-high heat, gradually whisk milk/cream into the pan until completely combined and mixture is smooth.
• Add salt, pepper, paprika, stirring until combined and smooth.
• Stir in pork, peas, and cooked bacon.
• Add the tortellini and 2/3 cup parmesan cheese to the skillet. Stir to make sure it is coated with the sauce and well combined.
• Add the remaining cup of cream/milk to get a better consistency. Eye ball this, if it is runny, you don't need to add it, but if it is thick, add some so there is liquid that the tortellini can soak up to soften.
• Top with remaining 1/3 cup parmesan cheese.
• Bake for 10 minutes until sauce is bubbly and pasta is hot throughout.
• Garnish with fresh herbs (basil or thyme) and more bacon if desired. Serve hot.

BAKED TORTELLINI WITH BACON

Steps:

• Heat broiler, with rack in top position. In a medium saucepan, cook bacon over medium until browned and crisp, about 10 minutes. With a slotted spoon, transfer to a paper towel to drain. Add onion and garlic to pan and season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 8 minutes. Add flour and cook, stirring, 30 seconds.
• Slowly add milk, whisking constantly. Add tortellini and bring to a boil over medium-high, stirring occasionally. Reduce to a simmer; cook, stirring often, until liquid has thickened, about 4 minutes. Remove from heat; stir in bacon and 1/4 cup Parmesan. Transfer to a 2-quart broilerproof baking dish and top with another 1/4 cup Parmesan. Broil until top is golden brown, 3 to 5 minutes.

TORTELLINI WITH PEAS AND BACON

Steps:

• Boil tortellini.
• While pasta is cooking, fry bacon till crispy.
• Remove bacon and drain bacon grease from pan except for one tablespoon.
• Cook onion in bacon grease till golden brown.
• Pour in heavy cream and cook till slightly thickened.
• Add cooked pasta,cheese ,peas and crumble in bacon.
• Salt and pepper to taste.
• Heat one minute and serve.
• Sprinkle with additional parmesan cheese if desired.

TORTELLINI ALFREDO

Steps:

• Add bacon to a large skillet over medium-high heat and cook until crispy, about 5 minutes. Remove from pan and set aside, reserving drippings in the skillet.
• Reduce heat under skillet to low. Add olive oil and garlic to drippings in the skillet. Cook and stir until garlic becomes aromatic, no more than 1 minute. Add mushrooms to skillet and sprinkle with kosher salt. Cook until mushrooms soften and turn brown, 5 to 8 minutes. Add white wine to the skillet and simmer until mushrooms are cooked fully, about 15 minutes.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, for about 4 minutes. Add peas and continue cooking until tortellini float to the top and the filling is hot, 2 to 3 minutes more. Drain and set aside.
• Add Alfredo sauce and black pepper to the skillet with the fully cooked mushrooms and stir completely. Simmer for 10 minutes. Add cooked tortellini and peas to the skillet and stir gently until well coated. Crumble cooked bacon slices on top and serve in bowls.

TORTELLINI CARBONARA

Steps:

• Bring a large pot of water to a rolling boil.
• Add bacon to a large skillet. Set the skillet over a medium heat. Cook until crisp. Remove from pan and drain on a paper towel. If you cooked bacon whole, chop. Drain all but one tablespoon of bacon fat.
• While the bacon cooks, whisk cream, eggs yolks, cheese, and salt together in a small bowl.
• Add tortellini to boiling water. Cook for 2 minutes less than the package instructs.
• Turn the heat down to medium-low in the same skillet you cooked the bacon in. Add the garlic. Cook for 30 seconds. Whisk in the cream, egg, and cheese mixture. Turn the heat down to low. Continue to cook the sauce, while whisking frequently until the cheese melts.
• Once the pasta has cooked 2 minutes less than the package says, use a slotted spoon or sieve to transfer the pasta to the cream sauce. Reserve the pasta water. Toss the tortellini with the sauce and continue to cook on low until the cheese melts. Add the frozen peas and continue to toss until they are defrosted. If needed, add a little bit of hot starchy pasta water to loosen the sauce up. Once the cheese has melted and the sauce has a nice consistency, add the bacon to the pasta. Toss again. Season to taste with salt and pepper.

EASY BACON CARBONARA TORTELLINI

Steps:

• In a large skillet combine the cream and parsley and bring to a simmer. Simmer until the sauce is slightly thickened and stir in the parmesan cheese. Stir the sauce until the cheese is melted.
• Add the cooked tortellini, peas, and bacon and continue to simmer for 3-4 minutes longer or until the peas and tortellini are warmed through.
• Stir the lemon juice, black pepper and salt into the pan and serve.

TORTELLINI ALFREDO WITH PEAS AND BACON

Steps:

• Cook onion, mushrooms and bacon in medium saucepan over medium-high heat until bacon is crisp; drain. Add pasta, sauce, peas and pepper; cook, stirring occasionally, for 1 minute. Serve with shredded Parmesan cheese, if desired.

TORTELLINI WITH MUSHROOM CARBONARA SAUCE

Steps:

• Cook tortellini in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1 cup cooking liquid.
• Sauté bacon in large skillet over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons drippings from skillet. Add mushrooms, onions, garlic, and sage to skillet. Sauté over medium-high heat until mushrooms are tender, about 8 minutes. Add 1/2 cup reserved pasta cooking liquid to skillet. Bring to boil over medium-high heat. Whisk egg yolks and cream in small bowl to blend. Add cream mixture, tortellini, and 1/3 cup Parmesan cheese to mushroom mixture. Toss until sauce thickens and coats tortellini, adding more cooking liquid by tablespoonfuls to thin sauce, if desired, about 3 minutes. Season with salt and pepper. Transfer pasta to serving bowl and sprinkle with remaining 1/3 cup Parmesan cheese.

CHEESE TORTELLINI WITH PROSCIUTTO AND PEAS

Steps:

• Cook tortellini according to package directions. Melt butter in skillet and cook garlic for 1 minute. Add Prosciutto and cook for 2 minutes. Add heavy cream and bring to a simmer. Cook until cream is reduced by half. Stir in 1/4 cup Parmesan and peas. Stir in reserved cooking liquid and tortellini and toss to coat.