Tortellini with pea and bacon sauce

Ingredients for 4 servings:

• 400 g mushrooms
• 1 m.-sized onion(s)
• 50 g smoked bacon, streaky
• 50 g cheese (Gouda)
• 2 packs of fresh cheese-filled tortellini (approx. 800 g)
• Salt and pepper, white
• salt water
• 100 ml cream
• 100 g sour cream
• 2 tsp broth, instant
• 200 g peas (frozen)
• 1 tbsp sauce thickener, light, if necessary
• ½ pot of basil
• 30 g Parmesan, grated
• 375 ml water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean, wash, and quarter the mushrooms. Peel the onion. Dice the bacon and onion. Grate the cheese. Cook the tortellini in plenty of boiling salted water according to the package instructions. Fry the bacon in a wide pan until crispy. Add the mushrooms and onion and fry. Deglaze with 3/8 l water and all of the cream, bring to a boil. Stir in the stock and simmer for 8-10 minutes. Cook the peas for the last 5 minutes. Melt the Gouda in the sauce, thickening with a sauce thickener if desired. Season with salt and pepper. Wash the basil and finely slice, reserving a little for garnish. Stir in the basil. Drain the tortellini and add to the sauce. Serve on plates, sprinkle with Parmesan cheese, and garnish with the remaining basil. A cold beer goes well with this dish.