So I think I hit a winner with this one! When I went to look for images (I don't have a camera, so I can't take my own pictures), I saw cheese tortellini with bacon and peas all over the place! In fact, I may even have taken inspiration for this from someone on my blogroll, but it went into my head and came out without a reference.
I made this without a recipe, so let's just say it's mine, with inspiration from the blogs I read, alright? Thanks.
Ah, cheese. What would I do without you? Cheese and I go way back, we've always loved each other, and cheese will still be there for me when all other things wither and fade away. Cheese, how I love you. Four cheese tortellini?! Yes please!!
I've been dying to try the Pick n Pay fresh pastas, but was worried about making a sauce that would complement, not drown, them. So, with inspiration from the blogs, I came up with this.
Four Cheese Tortellini with Bacon and Peas
1 package Four Cheese Tortellini (at ±R35 from Pnp, it's on the pricey side, but SO worth it)
5 rashers bacon (whatever cut you like, I use back bacon)
100-200g peas (depending what you like, I scatter them over until it looks enough)
6 medium size mushrooms, any kind (any kind, I used button, but portobellini would be great)
1 tsp garlic
1 tsp chopped fresh parsley
- Fry the garlic in a little butter until aromatic, and lightly coloured, but not burnt.
- Fry the bacon until cooked, and set aside to cool.
- Fry the mushrooms with the garlic, until the water starts to draw.
- Put the pasta on to cook. The fresh pasta will take under 5 minutes. Drain and set aside when cooked.
- When the bacon is cool, chop into pieces, and add back to the pan with the mushrooms and garlic.
- Scoop out about a cup (±250ml) of the pasta water, and put into the pan with the fried mushrooms, garlic and bacon.
- Simmer for a few minutes to reduce the liquid.
- Add the cream, a bit at a time, and allow it to come to a simmer.
- Pour frozen peas over the sauce.
- Simmer until slightly thickened.
- Toss the sauce with the pasta, and toss with some chopped parsley