This Creamy Tortellini with Peas, Asparagus, and Bacon recipe is everything you want in a weeknight dinner—fast, comforting, and packed with flavor. Imagine tender cheese tortellini tossed in a silky cream sauce, speckled with sweet green peas and crisp asparagus, and finished off with smoky, crispy bacon. It’s a symphony of textures and tastes that comes together in just one pan and under 30 minutes. Perfect for those evenings when you need something hearty but don’t want to spend hours in the kitchen!

Why You’ll Love This Recipe

One-Pan Wonder: Less cleanup, more flavor. Everything comes together in a single skillet.
Speedy & Satisfying: From prep to plate in under half an hour—yes, even with bacon involved!
Balanced & Comforting: Creamy, cheesy, a little smoky, and brightened with fresh green veggies.
Crowd-Pleaser: Whether you’re feeding picky eaters or hosting a casual dinner, this dish wins every time.

Ingredients You’ll Need

Creamy Tortellini with Peas, Asparagus, and Bacon Recipe

Cheese Tortellini: These plump, cheesy pasta pillows soak up the sauce beautifully and cook super fast.
Bacon: Adds a smoky, salty crunch that balances the creaminess. Cook it until crisp for maximum texture.
Asparagus: Fresh asparagus brings a slight crunch and grassy freshness that cuts through the richness.
Green Peas: Sweet and tender, they add a pop of color and natural sweetness.
Garlic: A must for that deep, savory base flavor.
Heavy Cream: Forms the luscious, velvety sauce that ties everything together.
Parmesan Cheese: Melts into the sauce for a cheesy bite and slightly nutty finish.
Salt & Black Pepper: Essential for seasoning. Adjust to taste—don’t be shy!
Olive Oil: A small splash helps sauté the vegetables and keeps everything moving.

Variations

Veggie Swap: No asparagus? Try broccoli florets or zucchini. Frozen peas are great, but sugar snap peas work too.
Protein Change-Up: Swap the bacon with pancetta, ham, or even rotisserie chicken for a quick boost of protein.
Make It Spicy: Add a pinch of red pepper flakes or a few dashes of hot sauce for a little kick.
Dairy-Free Option: Use coconut cream and vegan cheese if you’re avoiding dairy—it’ll still be creamy and delicious.
Herb It Up: Toss in fresh basil or a touch of thyme for an herbal lift.

How to Make Creamy Tortellini with Peas, Asparagus, and Bacon

Step 1: Cook the Bacon

In a large skillet over medium heat, cook the bacon until crispy. Remove and place on a paper towel-lined plate. Leave about a tablespoon of the bacon fat in the pan for flavor.

Step 2: Sauté the Veggies

Add a splash of olive oil if needed, then sauté the garlic for about 30 seconds. Toss in the asparagus and cook until just tender, about 3-4 minutes. Add the peas and stir to combine.

Step 3: Make the Cream Sauce

Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and season with salt and pepper. Let it simmer for a few minutes until slightly thickened.

Step 4: Add the Tortellini

Gently fold in the cooked tortellini (fresh or frozen, just boiled until tender). Toss everything together so the pasta is fully coated in the creamy sauce.

Step 5: Finish with Bacon

Crumble the crispy bacon and sprinkle it over the top. Give it one final toss, and you’re ready to serve!

Pro Tips for Making the Recipe

Use Fresh Tortellini: They cook quicker and have better texture than dried or frozen varieties. If using frozen, adjust cooking time.
Don’t Overcook the Veggies: Keep the asparagus slightly crisp for a more satisfying bite.
Grate Your Own Parmesan: Pre-grated cheese doesn’t melt as smoothly. Freshly grated makes a big difference in the sauce.
Reserve Pasta Water: If the sauce gets too thick, a splash of the pasta water will loosen it without diluting the flavor.

How to Serve

This dish is hearty on its own, but here are a few pairing ideas to make it even better:

Garnish

Top with extra Parmesan, cracked black pepper, or a sprinkle of fresh parsley or lemon zest for a bright finish.

Side Dish

Serve with a light arugula salad, garlic bread, or roasted cherry tomatoes.

Wine Pairing

A chilled glass of Pinot Grigio or Sauvignon Blanc complements the creaminess and balances the smoky bacon.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the refrigerator for up to 3 days. The sauce thickens over time, but reheats beautifully.

Freezing

Not ideal for freezing, as the cream sauce can separate when thawed. If you must, freeze in a sealed container and stir well after reheating.

Reheating

Warm gently in a skillet over low heat with a splash of milk or cream to bring the sauce back to life. Microwave is fine too—just stir halfway through.

FAQs

Can I make this recipe vegetarian?
Absolutely. Just skip the bacon and maybe add mushrooms or sun-dried tomatoes for extra umami. A little smoked paprika can help replace that smoky flavor.

Can I use frozen vegetables?
Yes! Frozen peas work great. For asparagus, thaw before adding or cook a bit longer to get the right texture.

What kind of tortellini should I use?
Cheese tortellini is classic here, but spinach-ricotta or even mushroom-stuffed tortellini would be delicious too.

Is there a way to make this lighter?
Sure! Swap heavy cream for half-and-half or even a mix of milk and Greek yogurt. It won’t be as rich, but still very tasty.

Final Thoughts

This Creamy Tortellini with Peas, Asparagus, and Bacon is the kind of recipe you’ll find yourself coming back to again and again. It’s easy, incredibly satisfying, and the perfect balance of indulgent and fresh. Whether you’re cooking for your family or just treating yourself after a long day, this dish delivers big on comfort and flavor without the fuss. Give it a try—you’re going to love it!

Creamy Tortellini with Peas, Asparagus, and Bacon Recipe