Tortelloni with Peas & Bacon
in a Creamy Shallot Sauce
- Milk
- Eggs
- Wheat
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.”
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
4 ounce
Bacon
9 ounce
Tortelloni
(Contains: Eggs, Milk, Wheat)
4 ounce
Peas
2 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Chicken Stock Concentrate
2 clove
Garlic
1 unit
Shallot
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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. Peel and mince or grate garlic.
• 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 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.
• 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°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it tasty and comforting, while others felt it lacked flavor or was bland. Consider adding extra herbs or spices 🌿.
- Ease of prep: Many praised how quick and easy this dish was to make, with some calling it one of the fastest delicious meals yet.
- Suggestions: Try adding Parmesan cheese, lemon, or red pepper flakes for more flavor. Some enjoyed adding chicken, shrimp, or mushrooms.
- Leftovers: Mixed reviews on leftovers; some enjoyed them reheated, while others found the sauce dried out quickly when stored.
- Texture: A few noted the sauce was thin or watery; consider reducing liquid or simmering longer for a creamier consistency.
- Portions: Several mentioned wanting more sauce or larger servings. Adding a side salad or bread could help make the meal more filling.
