Tortellini with pea-bacon sauce

Name: Tortellini with pea-bacon sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Mushrooms; 1 medium onion; 50 g smoked; 7-10 Tbsp streaky bacon; 50 g Gouda cheese; 250-300 g dried; 7-10 Tbsp Tortellini with meat filling; 7-10 Tbsp salt, white pepper; 100 g Whipped cream; 100 g ripened cream; 2 TEASPOONS clear broth (instant); 200 g frozen peas; 1 TABLESPOON sauce thickener; 1/2 potty Basil; 30 g grated parmesan

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Mushrooms
1 medium onion
50 g smoked
7-10 Tbsp streaky bacon
50 g Gouda cheese
250-300 g dried
7-10 Tbsp Tortellini with meat filling
7-10 Tbsp salt, white pepper
100 g Whipped cream
100 g ripened cream
2 TEASPOONS clear broth (instant)
200 g frozen peas
1 TABLESPOON sauce thickener
1/2 potty Basil
30 g grated parmesan

Directions

1
Clean, wash and quarter the mushrooms. Peel onion. Dice bacon and onion. Grate cheese
2
Cook the tortellini in sufficiently boiling salted water for about 20 minutes
3
Fry the bacon until crispy. Add mushrooms and onion and fry. Deglaze with 3/8 l water and whole cream, bring to the boil. Stir in stock and let simmer for 8-10 minutes. Add peas for the last 5 minutes. Melt Gouda in the sauce, thicken with sauce thickener if necessary. Season to taste with salt and pepper
4
Wash the basil and cut into fine strips, except for a little garnish. Stir in basil. Drain tortellini and arrange on plates with the sauce. Sprinkle with parmesan and garnish with the rest of the basil
5
Drink: cold beer