1, 18-ouncepackagefresh or frozen cheese tortellini, cooked and drained
1cupfrozen green peas
8strips baconcut into bite-sized pieces and cooked until crispy
2teaspoonsfresh lemon juice
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.
Cook the tortellini until it’s “al-dente” before stirring into the sauce. Al-dente means the pasta is cooked but still slightly firm. When the pasta is added to the sauce, it will soften and cook fully.
Keep a close eye on the sauce when it’s on the stove. The cream won’t burn, but it can boil over quickly.
Cream sauces can be hard to reheat without separating. If you need to reheat, heat the sauce up slowly on the stovetop, adding a few splashes of cold heavy cream, and stirring until it’s heated through.