TRI-COLORED TORTELLINI

INGREDIENTS

9 oz. Ricotta filled Tortellini, precooked.
8 oz. Heavy Cream.
¼ cup heavenly bacon.
¼ cup frozen peas.
¼ cup shredded Parmesan Cheese.
Dash of salt and pepper to taste.

INSTRUCTIONS
Fill a 2 quart sauce pan with water and bring that to a boil and simmer.

Heat a separate 8in sauté’ pan to a medium high heat and add heavy cream and then add that wonderful bacon, reduce by 20-25% and then add those frozen peas, toss that around in the pan for about two minutes or until those ingredients are nicely mixed together and hot.

That first 2 quart sauce pan we heated… add 10-15 of your Tortellini to your simmering water, then allow those little guys to simmer and heat for about one minute.

Then just drain those plump tortellini’s into a pasta strainer and then add them to that sauté’ pan we talked about.

Toss in Parmesan Cheese and adjust seasoning. Feel free to season this dish with whatever you like to taste… but Paulo and Bill knocks this one out of the park.

Number of Servings: 2
Prep and Cooking Time: 30 minutes

Recipe by: Chef Gary Shirley
Restaurant Name: Paulo and Bill Restaurant