Ingredient:
500 g (1 lb) tortellini
Salt and black pepper
1 tbsp sunflower oil
250 g (8 oz) bacon or pancetta rashers, any rinds removed, diced
175 g (6 oz) frozen petits pois
300 ml (1/2 pint) double cream
Grated Parmesan cheese, to serve
Method:
Cook the tortellini in boiling salted water for about 10-12 minutes, or according to packet instructions, until tender.
Meanwhile, heat the oil in a frying pan, add the bacon, and cook over a high heat, stirring, for 3 minutes or until crisp.
Cook the petits pois in boiling salted water for about 2 minutes until just tender. Drain.
Drain the tortellini thoroughly and return to the saucepan. Add the bacon, petits pois, and cream, and season with salt and pepper. Heat gently for 1-2 minutes to warm through. Serve at once, sprinkled with grated Parmesan cheese.
500 g (1 lb) tortellini
Salt and black pepper
1 tbsp sunflower oil
250 g (8 oz) bacon or pancetta rashers, any rinds removed, diced
175 g (6 oz) frozen petits pois
300 ml (1/2 pint) double cream
Grated Parmesan cheese, to serve
Method:
Cook the tortellini in boiling salted water for about 10-12 minutes, or according to packet instructions, until tender.
Meanwhile, heat the oil in a frying pan, add the bacon, and cook over a high heat, stirring, for 3 minutes or until crisp.
Cook the petits pois in boiling salted water for about 2 minutes until just tender. Drain.
Drain the tortellini thoroughly and return to the saucepan. Add the bacon, petits pois, and cream, and season with salt and pepper. Heat gently for 1-2 minutes to warm through. Serve at once, sprinkled with grated Parmesan cheese.
