Tortellini with Cottage Bacon and Peas
2 Pkg. Tortellini Cheese pasta (2 smaller pkgs, or 1-2 lb. pkg.)
1 ¼ lbs. Cottage Bacon, sliced about ¼” thickness
1 small onion, minced
1 cup peas
½ cup grated Parmesan Cheese, plus 2 tablespoons
12 oz. heavy cream
2 tablespoons Olive oil
Salt & Pepper to taste
Cook Tortellini according to package directions. Set aside.
Preheat oven to 400-degrees F. Line a large baking sheet with aluminum foil. Place bacon slices on baking sheet and bake for 6-7 minutes, or until a little crisp, but still pliable. Remove to paper towels to drain. Once cooled and drained, stack slices and cut into bit size pieces. Set aside.
In a large pan, add 2 tablespoons Olive oil and heat over medium heat. Once warmed, add minced onion and cook until soft. Pour in heavy cream and 2 tablespoons Parmesan cheese and cook till slightly thickened. Add cooked pasta, the remaining Parmesan cheese, peas and chopped bacon. Salt and pepper to taste. Heat 2 minutes and serve. Sprinkle with additional Parmesan cheese if desired.