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If the bacon isn't diced, dice the bacon first. Slice the sun-dried tomatoes into thin slices. Put the fresh parsley leaves along with a handful of spinach leaves and enough olive oil into the blender.
Blend until smooth. You now have a nice and fresh herbal olive oil, set aside for now.
Since the tortellini is store-bought, there is not much more we have to do with it other than cooking it. Fill the large pot with water and put it on high heat and let boil.
When the water has come to a boil, add in the tortellini with cheese filling. Cook until done, read instructions carefully for the total cooking time.
This is usually between 10 to 15 minutes, depending on the thickness of the tortellini. We're going to make the sauce in the meanwhile.
Put a large skillet on medium-high fire. Cook the bacon for a few minutes, then adds in the cream. Stir in the strips of sun-dried tomatoes. Season to taste with salt and pepper. By now the pasta should be cooked well enough.
Gradually scoop the pasta into the sauce, not all at once. Stir until the pasta sauce is evenly divided over the tortellini. Serve in a deep plate, sprinkle with fresh herbal olive oil and enjoy!