Tortellini Alfredo With Peas And Bacon - cooking recipe

Ingredients

9 ounces refrigerated spinach and cheese tortellini, prepared according to package directions (Buitoni)
1 cup sliced onion
1 cup sliced fresh button mushroom
4 slices lean bacon, coarsely chopped (We used Turkey bacon)
10 ounces refrigerated low-fat alfredo sauce (we used Buitoni LIGHT Alfredo Sauce) or 10 ounces alfredo sauce (we used Buitoni LIGHT Alfredo Sauce)
1/2 cup green peas, cooked
flat-leaf Italian parsley (to garnish)
1/8 teaspoon fresh ground black pepper
freshly shredded parmesan cheese (We used a little of each) or romano cheese (We used a little of each)

Preparation

Saute onion, mushrooms and bacon in medium saucepan over medium-heat until bacon is crisp and the onions and mushrooms soft; drain.
Add pasta, sauce, pease and pepper; cook stirring occasionally, for 1 minutes.
Sprinkle with parsley and cheeses.
Serve with cheese and a rich, Chardonay.