Tortelloni with Peas & Bacon
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Tortelloni with Peas & Bacon

Tortelloni with Peas & Bacon

in a Creamy Shallot Sauce

For this dish, our chefs pulled out a long roster of rockstar ingredients to serve up an incredible 20-minute feat of comforting deliciousness. It starts with tender XL tortelloni that you'll toss in a velvety sauce made with shallot, garlic, chicken stock, and a swirl of rich, tangy sour cream. Add extra-crisp crumbles of bacon and sweet green peas, and you’re instantly transported to a very special, very delicious place we like to call “pasta heaven.”

Tags:
New
Easy Prep
Quick
Allergens:
Eggs
Milk
Wheat

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

4 ounce

Bacon

1 unit

Shallot

2 clove

Garlic

9 ounce

Tortelloni

(Contains Eggs, Milk, Wheat)

4 ounce

Peas

1 unit

Chicken Stock Concentrate

3 tablespoon

Sour Cream

(Contains Milk)

2 tablespoon

Cream Cheese

(Contains Milk)

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

sideBannerName

Nutrition Values

/ per serving
Calories810 kcal
Fat48 g
Saturated Fat20 g
Carbohydrate73 g
Sugar9 g
Dietary Fiber6 g
Protein26 g
Cholesterol145 mg
Sodium1530 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Paper Towel
Medium Pan
Strainer
Whisk

Instructions

Cook Bacon
1

• Bring a large pot of salted water to a boil. • Heat a medium dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan and let cool slightly. • Once cool enough to handle, roughly chop bacon. TIP: While bacon cooks, start prep.

Prep
2

• Wash and dry produce. • Halve, peel, and thinly slice shallot. Peel and mince or grate garlic.

Cook Pasta
3

• Once water is boiling, add tortelloni to pot. Cook until tender and floating to the top, 3-4 minutes. • In the last minute of cooking, add peas to pot; cook until peas are bright green. Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain and return tortelloni and peas to pot.

Make Sauce
4

• Heat a drizzle of oil in pan used for bacon over medium heat. Add shallot and garlic; cook, stirring, until softened and lightly browned, 1-2 minutes. • Stir in stock concentrate and ½ cup reserved pasta cooking water (1 cup for 4 servings). • Bring to a simmer and cook until slightly thickened, 30 to 60 seconds. TIP: If your pasta isn’t done cooking yet, ladle pasta water directly from pot. • Turn off heat; whisk in sour cream and cream cheese until well combined. Season with pepper.

Finish Pasta
5

• To pot with drained tortelloni and peas, add chopped bacon and shallot sauce; stir to combine. If needed, add splashes of reserved pasta cooking water until everything is coated in a creamy sauce.

Serve
6

• Divide tortelloni between shallow bowls and serve.

Bacon is fully cooked when internal temperature reaches 145°.