• Bring a large pot of salted water to a boil. • Heat a medium dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan and let cool slightly. • Once cool enough to handle, roughly chop bacon. TIP: While bacon cooks, start prep.

• Wash and dry produce. • Halve, peel, and thinly slice shallot. Peel and mince or grate garlic.

• Once water is boiling, add tortelloni to pot. Cook until tender and floating to the top, 3-4 minutes. • In the last minute of cooking, add peas to pot; cook until peas are bright green. Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain and return tortelloni and peas to pot.

• Heat a drizzle of oil in pan used for bacon over medium heat. Add shallot and garlic; cook, stirring, until softened and lightly browned, 1-2 minutes. • Stir in stock concentrate and ½ cup reserved pasta cooking water (1 cup for 4 servings). • Bring to a simmer and cook until slightly thickened, 30 to 60 seconds. TIP: If your pasta isn’t done cooking yet, ladle pasta water directly from pot. • Turn off heat; whisk in sour cream and cream cheese until well combined. Season with pepper.

• To pot with drained tortelloni and peas, add chopped bacon and shallot sauce; stir to combine. If needed, add splashes of reserved pasta cooking water until everything is coated in a creamy sauce.

• Divide tortelloni between shallow bowls and serve. ***Bacon is fully cooked when internal temperature reaches 145°.***