Cook the tortellini in a large pot of salted boiling water according to directions until tender.
Meanwhile, heat oil in a frypan and fry bacon until crisp. Remove bacon, leaving the fat behind. Add the breadcrumbs to the pan and cook, stirring until golden brown.
Drain tortellini, reserving 1 cup of the cooking liquid. Combine Sacla Pumpkin & Parmesan Sauce, cooking liquid, peas and tortellini and heat until peas are cooked. Serve sprinkled with toasted crumbs.
