Tortellini in Pesto Cream Sauce
Tortellini in Pesto Cream Sauce
Submitted by Lori Martenson, Fustini's Holland
Potatoes, Pastas and Grains
Ingredients
- 3 slices bacon, cut into one-inch pieces
- 1 shallot, finely diced
- 1 1/2 cups heavy cream
- 1 cup Parmesan cheese, finely grated
- 1/8 teaspoon nutmeg
- 1/4 cup Fustini’s Ligurian Pesto Spread
- 1/2 cup frozen peas
- 1 pound fresh, or frozen, tortellini
Directions
- Place a medium pot of water over high heat and bring to a boil. Cook tortellini according to package directions. Place peas in a colander in the sink.
- In a medium-sized skillet or cast iron pan, put bacon in the pan over medium-low to medium heat. Cook for 5-7 minutes until the fat has rendered and bacon is beginning to crisp. Add shallot, continuing to cook over medium-low until bacon is crisp and shallot is softened, another 5-7 minutes.
- Add heavy cream, pesto, and nutmeg, stirring to combine. Continue to cook over medium-low, stirring occasionally, until the cream is reduced slightly, about 3-5 minutes. Add Parmesan, stir to combine, and remove from heat. Drain tortellini over peas in a colander. Add to pesto cream sauce. Stir to combine. Serve!!
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