Fustini's Oils and Vinegars
Tortellini in Pesto Cream Sauce

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Tortellini in Pesto Cream Sauce


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Tortellini in Pesto Cream Sauce

Submitted by Lori Martenson, Fustini's Holland


  • 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


Step 1. 

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.

Step 2. 

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.

Step 3. 

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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