| Ingredient | ULF # | Portion |
|---|---|---|
| Louisa Cheese Tortellini | 762002 | 20 oz. |
| Jones Dairy Farm Fully Cooked Extra Thick Cherrywood Bacon, cut into 1" pieces | 562103 | 5 slices |
| Capital City Fruit Jumbo Yellow Onions, chopped | 138750 | 1/3 cup |
| Sunsource Sweet Green Peas | 758050 | 1/2 cup |
| Land O’ Lakes Heavy Cream | 149733 | 1 cup |
| Diamond Crystal Kosher Salt | 308709 | 1 tsp. |
| Baron Spices Ground Black Pepper | 280898 | 1/2 tsp. |
| Santa Lucia 75% canola /25% Extra Virgin Olive Oil Blend | 267741 | 1 Tbsp. |
| Belgioioso Fresh Grated Parmesan Cheese | 209234 | as needed |
Heat large covered saucepot of unsalted water to boiling over high heat. Add Louisa Cheese Tortellini; stir gently. Reduce heat to medium and cook, uncovered, 5 minutes. Drain and set aside.
Meanwhile, in a large skillet, sauté bacon. When bacon starts crisping up, add onion and cook on low until soft.
Add peas and sauté briefly. Add cream and bring to a simmer. Season with salt and pepper.
Add tortellini to the skillet and gently toss with sauce and Parmesan cheese.
Simmer until sauce slightly thickens up (approx. 1min).
