Veal Tortellini Boscaiola

Serves: 2

Prep Time: 5 mins.

Cook Time: 20 mins.

1 tbsp olive oil

1 brown onion

4 rashers of shortcut bacon

300 g swiss brown mushrooms

300 ml thickened cream

½ cup Perfect Italiano™ Extra Sharp Parmesan

¼ cup flat leaf parsley

375 g pack Veal Tortellini

Cook the tortellini according to packet instructions. Drain into a colander and cover to stay warm. Set aside.

Meanwhile, heat the oil in a large frying pan over a medium high heat. Add the onion and bacon, and fry for 5 minutes or until the bacon begins to brown and the onion softens. Add the mushrooms and continue to fry for 3-5 minutes or until the mushrooms start to turn golden.

Reduce the heat to low and stir in the cream, chopped parsley, and ¾ of the Perfect Italiano™ Extra Sharp Parmesan. Simmer for a couple of minutes until the cheese has just melted. Season with salt and pepper. Add the cooked tortellini to the pan and stir well to coat the pasta.