Pasta with peas & bacon

Yield: 2 servings

Measure Ingredient
1.00 pounds tortellini; cheese filled
3.00 ounce fresh bacon - (abt 1/4 cup); julienned
2.00 tablespoon chopped onions
½ cup fresh peas; blanched
1 \N (or 4 oz frozen peas)
2.00 tablespoon freshly-grated parmesan cheese
6.00 ounce heavy cream
1 \N salt; to taste
1 \N freshly-ground black pepper; to taste
1 \N === garnish ===
1 \N freshly-grated parmesan cheese
1 \N chopped fresh parsley; optional

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.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2214 broadcast 08-29-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Emeril Lagasse

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