Tortellini alfredo with peas and bacon

Prep 10 min
Total 25 min
Serves 8



600-g pkg
fresh cheese tortellini pasta
4 slices
cloves garlic, grated
1/4 cup
chopped parsley, plus more for garnish (optional)
1 cup
10% cream
1 cup
frozen peas, thawed
1/4 tsp
2/3 cup
finely grated parmesan, divided


  • COOK tortellini following package directions. Drain and set aside, reserving 1/2 cup cooking liquid.
  • HEAT a large non-stick frying pan over medium.  Cook bacon, turning, until crispy, about 10 min. Drain on paper towel and discard all but 2 tbsp fat from pan. Add garlic and parsley and cook for 1 min. Add cream, peas, reserved cooking liquid and salt and bring to a boil. Reduce heat and simmer, stirring often, until cream has thickened slightly, 3 min.
  • STIR in tortellini and 1/3 cup of the parmesan cheese and toss until hot, about 2 min. Remove from heat. Crumble in bacon and stir in  remaining 1/3 cup parmesan cheese and more parsley. Kitchen Tip: Serve this easy alfredo pasta with a fresh green salad.



Calories 369, Protein 16 g, Carbohydrates 44 g, Fat 15 g, Fibre 2 g, Sodium 566 mg. Excellent source of calcium

Cheese grating tips

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