20th December 2008

A nice image

1 pkg. (9 oz.) refrigerated three-cheese tortellini 6 slices OSCAR MAYER Center Cut Bacon, cut into 1-inch pieces 3/4 cup refrigerated Alfredo sauce 1/2 cup frozen peas, thawed 2 Tbsp. KRAFT 100% Grated Parmesan and Romano Cheese COOK pasta as directed on package. MEANWHILE, cook bacon in medium nonstick skillet on medium heat until crisp; drain. Return bacon to skillet. Stir in sauce and peas. Reduce heat to low; cook 1 min. or until heated through, stirring occasionally. DRAIN pasta; place in large serving bowl. Add sauce mixture and cheese; toss to coat. We ended up doubling the recipe because the tortellini we got came in a 18oz pkg. We didn’t have enough Alfredo sauce, and Sara thought there were too many peas. We used instant bacon which was a little chewy, next time I’ll fry my own so it is more crispy. Also I put cherry tomatoes on mine, which was a nice addition.

1 pkg. (9 oz.) refrigerated three-cheese tortellini
6 slices OSCAR MAYER Center Cut Bacon, cut into 1-inch pieces
3/4 cup refrigerated Alfredo sauce
1/2 cup frozen peas, thawed
2 Tbsp. KRAFT 100% Grated Parmesan and Romano Cheese

COOK pasta as directed on package.

MEANWHILE, cook bacon in medium nonstick skillet on medium heat until crisp; drain. Return bacon to skillet. Stir in sauce and peas. Reduce heat to low; cook 1 min. or until heated through, stirring occasionally.

DRAIN pasta; place in large serving bowl. Add sauce mixture and cheese; toss to coat.

We ended up doubling the recipe because the tortellini we got came in a 18oz pkg. We didn’t have enough Alfredo sauce, and Sara thought there were too many peas. We used instant bacon which was a little chewy, next time I’ll fry my own so it is more crispy. Also I put cherry tomatoes on mine, which was a nice addition.