Name: Bacon and parsley pesto tortellini
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 625 gram fresh spinach and ricotta tortellini; 2 bacon rashers, rind removed, chopped; 1 1/2 cup flat-leaf parsley leaves; 1/4 cup slivered almonds; 1 clove garlic, crushed; 3/4 cup freshly grated parmesan, plus extra, to serve; 2 tablespoon vegetable or olive oil; 100 gram baby spinach leaves; 400 gram can cherry tomatoes, drained

Ingredients

625 gram fresh spinach and ricotta tortellini

2 bacon rashers, rind removed, chopped

1 1/2 cup flat-leaf parsley leaves

1/4 cup slivered almonds

1 clove garlic, crushed

3/4 cup freshly grated parmesan, plus extra, to serve

2 tablespoon vegetable or olive oil

100 gram baby spinach leaves

400 gram can cherry tomatoes, drained

Method

1.In a large saucepan of boiling salted water, cook tortellini 6 minutes or until tender. Reserve 1/3 cup of the pasta cooking liquid. Set aside. Drain pasta; return to pan.

2.Meanwhile, heat a non-stick frying pan over moderately high heat. Add bacon; cook and stir for 3 minutes or until browned. Set aside. Cover to keep warm. Place parsley, almonds and garlic in a small food processor; process until almost smooth. Add half the parmesan and the oil; process to combine. Season. Transfer to a small bowl; stir in the reserved drained pasta liquid.

3.Add pesto mixture to pasta with bacon spinach and remaining parmesan. Toss to combine until spinach just wilts. Stir in tomatoes. Divide among serving bowls. Top with extra parmesan.

Reserve cherry tomato juice; freeze in ice-cube trays, then store in an airtight container. Add to pasta sauces. Try basil instead of parsley. Swap bacon for chopped shaved ham. Add ham with the spinach. You can use penne or gnocchi instead of tortellini.
Note

Woman's Weekly Food

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Ingredients

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