Creamy Tortellini with Peas, Asparagus, and Bacon is a decadent, spring-inspired pasta dish that brings together tender cheese-filled tortellini, crisp asparagus, sweet peas, and smoky bacon in a rich, velvety sauce. It’s a comforting yet fresh meal that’s perfect for both busy weeknights and relaxed weekend dinners.
Why You’ll Love This Recipe
This dish has everything you want in a hearty pasta meal—creamy, cheesy tortellini, savory bacon, and vibrant green veggies that add both color and freshness. It comes together quickly in one pan (after boiling the pasta), and feels both indulgent and balanced. It’s a great way to celebrate seasonal vegetables while still satisfying your comfort food cravings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cheese tortellini (fresh or refrigerated)
- Bacon
- Asparagus
- Frozen peas
- Garlic
- Onion or shallots
- Heavy cream
- Parmesan cheese
- Olive oil or butter
- Salt and pepper
- Lemon zest (optional for brightness)
- Fresh parsley (optional, for garnish)
Directions
- Cook the tortellini according to package instructions. Drain and set aside.
- In a large skillet, cook chopped bacon over medium heat until crisp. Remove with a slotted spoon and drain on paper towels.
- Discard excess bacon fat, leaving about 1 tablespoon in the pan. Add a splash of olive oil or butter if needed.
- Sauté diced onion or shallot and minced garlic until soft and fragrant.
- Add chopped asparagus and cook for 34 minutes until tender-crisp. Stir in peas and cook for another 2 minutes.
- Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and sauce is creamy.
- Add the cooked tortellini and bacon back to the skillet. Toss gently to coat everything in the sauce.
- Season with salt, pepper, and lemon zest if using.
- Garnish with chopped parsley and serve warm.
Servings and timing
This recipe serves 4.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
- Make It Vegetarian: Skip the bacon and add mushrooms or sun-dried tomatoes for umami.
- Lighten It Up: Use half-and-half or a mix of milk and cream instead of heavy cream.
- Add Protein: Stir in grilled chicken, shrimp, or rotisserie chicken.
- Cheese Boost: Mix in a bit of cream cheese or shredded mozzarella for a richer texture.
- Extra Herbs: Add fresh basil, thyme, or chives for a more aromatic twist.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to loosen the sauce if needed. Avoid boiling to keep the sauce from separating.
FAQs
Can I use frozen tortellini?
Yes, just cook it according to the package instructions before adding it to the dish.
What kind of bacon is best?
Thick-cut bacon adds the most texture, but any kind will work. You can also use pancetta or turkey bacon.
Can I make this ahead of time?
It’s best served fresh, but you can prep components ahead—cook bacon, chop veggies, and even cook tortellini early.
How do I keep the sauce from getting too thick?
If the sauce thickens too much, add a bit of pasta water or milk to reach your desired consistency.
Is this dish freezer-friendly?
It’s not ideal for freezing due to the cream sauce, which can separate upon thawing and reheating.
What vegetables can I substitute?
Green beans, broccoli, or zucchini are great swaps for asparagus or peas.
Can I use a different pasta?
Absolutely. Any short pasta like penne or farfalle works well, though you’ll lose the cheesy filling of tortellini.
What can I serve this with?
A green salad, garlic bread, or a simple roasted vegetable side pairs nicely.
How do I make it spicier?
Add a pinch of red pepper flakes or a dash of hot sauce to the cream sauce.
Can I make it dairy-free?
Use dairy-free tortellini, plant-based cream, and vegan Parmesan for a dairy-free version.
Conclusion
Creamy Tortellini with Peas, Asparagus, and Bacon is a comforting yet bright and seasonal meal that brings together the best of spring produce and cozy pasta dishes. With just the right balance of creamy, savory, and fresh elements, this recipe is sure to become a weeknight favorite or a go-to dish when you want something fast, filling, and full of flavor.
Description
This creamy tortellini with peas, asparagus, and bacon is the ultimate spring comfort food. Cheesy tortellini are tossed in a velvety cream sauce with crispy bacon, tender asparagus, and sweet green peas. It’s quick, easy, and perfect for a weeknight dinner that feels fancy without the fuss.
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Cook tortellini according to package instructions. Drain and set aside.
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While tortellini cooks, heat a large skillet over medium heat. Add chopped bacon and cook until crispy, about 57 minutes. Remove bacon with a slotted spoon and set aside, leaving about 1 tablespoon bacon fat in the pan.
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Add asparagus to the skillet and sauté for 34 minutes until just tender. Stir in garlic and peas and cook for 1 more minute.
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Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and the sauce is smooth.
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Add cooked tortellini and bacon to the skillet. Toss everything together until coated and heated through.
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Season with salt and pepper to taste.
Notes
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You can swap heavy cream with half-and-half for a lighter version.
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For a vegetarian option, skip the bacon and use a tablespoon of butter or olive oil instead.
