1 pound pasta (I recommend fresh tortellini, spinach stuffed tortellini sing in this dish! Gluten-free pasta is great too!)
1 package crimini mushrooms, sliced
smashed garlic
rosemary infused extra virgin olive oil
fresh basil leaves, chopped
shaved parmesan
salt and pepper
Instructions
Cook pasta per package directions and strain.
In a large sauce pan, boil water and blanch spring peas for 2-3 minutes. Strain.
Cook chopped bacon until crispy, remove with a slotted spoon and drain on a plate of paper towels.
Reserve about 1 tablespoon of the bacon fat in the pan, add garlic and saute sliced mushrooms.
In a large bowl, toss pasta with cooked peas, mushrooms, chopped basil, bacon, and parmesan. Drizzle with rosemary infused olive oil and toss again. Salt and pepper to taste.
Enjoy!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2012/06/05/ravioli-with-spring-peas-bacon-and-parmesan/