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.”
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Bacon
1 unit
Shallot
9 ounce
Tortelloni
(Contains Eggs, Milk, Wheat)
4 ounce
Peas
1 unit
Chicken Stock Concentrate
1 teaspoon
Garlic Powder
3 tablespoon
Sour Cream
(Contains Milk)
2 tablespoon
Cream Cheese
(Contains Milk)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• 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.
• Wash and dry produce. • Halve, peel, and thinly slice shallot.
• 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.
• Heat a drizzle of oil in pan used for bacon over medium heat. Add shallot and cook, stirring, until softened and lightly browned, 1-2 minutes. • Stir in stock concentrate, garlic powder, and ½ cup reserved pasta cooking water (1 cup for 4 servings). • Bring to a simmer and cook until slightly thickened, 30-60 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.
• 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.
• Divide tortelloni between shallow bowls and serve.
Bacon is fully cooked when internal temperature reaches 145°.
