Tortelloni

Name: Tortelloni with Peas & Bacon in a Creamy Shallot Sauce
Yield: 2 servings
Ingredients: 3 tbsp Sour Cream; 4 oz Bacon; 9 oz Tortelloni; 4 oz Frozen Peas; 2 tbsp Cream Cheese; 1 unit Chicken Stock Concentrate; 2 clove Garlic; 1 unit Shallot; 1 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Peas & Bacon in a Creamy Shallot Sauce

By Recipe0 System

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.”

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

3 tbsp Sour Cream
4 oz Bacon
9 oz Tortelloni
4 oz Frozen Peas
2 tbsp Cream Cheese
1 unit Chicken Stock Concentrate
2 clove Garlic
1 unit Shallot
1 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

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.
2

Wash and dry produce.

Halve, peel, and thinly slice shallot. Peel and mince or grate garlic.
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.
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.
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.
6

Divide tortelloni between shallow bowls and serve.

Bacon is fully cooked when internal temperature reaches 145°.

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