Tortellini Alfredo With Peas And Bacon

• 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)

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

cheese tortellini, onion, mushroom, lean bacon, alfredo sauce, green peas, flatleaf italian parsley, fresh ground black pepper, parmesan cheese

Taken from www.food.com/recipe/tortellini-alfredo-with-peas-and-bacon-286913 (may not work)