One Pot Tortellini with Bacon and Peas

A white plate of tortellini pasta mixed with green peas and diced tomatoes, garnished with herbs, sits on a striped napkin over a wooden cutting board—a colorful tortellini recipe ready to enjoy.

One Pot Tortellini with Bacon and Peas

This skillet tortellini recipe made with Bacon and Peas is a quick weeknight dinner with 5 minutes of prep and features crisp bacon, soft cheesy tortellini, and bright sweet peas in a silky lemon cream sauce you'll adore!

Prep Time5

Cook Time20

Total Time25

Servings: servings

Calories: 454kcal

Author: Stephanie Wilson

Ingredients

1 tablespoons butter plus more if needed
4 slices thick cut bacon (about 3 ounces)
1 shallot minced
1 pound refrigerated cheese tortellini
2 cups frozen peas no need to thaw
1 cup chicken broth
1 cup half and half or heavy cream
¼ teaspoon ground nutmeg
1 lemon zested and juiced
salt and black pepper to taste
crushed red pepper flakes optional and to taste

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Instructions

In a large nonstick skillet, melt the butter over medium heat. Add the bacon in a single layer and cook until golden and crisp 2-4 minutes. Remove from the skillet and set aside.
To the skillet, add the shallot and cook until softened, about 1 minute. Add the tortellini, peas, chicken broth, cream and nutmeg. Season with salt and balck pepper.
Bring to a simmer over medium-high heat and cook, stirring occasionally, until the pasta and peas are tender, about 3-5 minutes. The sauce thickens as it cools. Remove from the heat and stir in the lemon zest and juice. Season to taste with salt, pepper, and crushed red pepper flakes if desired. Crumble the bacon and serve over the top.

Notes

Leftovers: Store any leftovers in an airtight container in the fridge for up to 4 days.

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