Tortellini with ricotta, spinach & bacon
This crunchy and creamy pasta is special enough for summer entertaining
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 5 mins
- Heat the grill. Boil the pasta according to pack instructions, then tip into a colander and cool under gently running water. Meanwhile, grill the bacon on a baking tray until golden and crisp at the edges. When almost ready, tip the walnuts onto the tray to toast a little. Snip the bacon into strips.
- Mix the lemon zest and juice, Parmesan and oil in a large bowl. Season with pepper, then tip in the spinach, tortellini, bacon and walnuts. Toss well, add the ricotta in small blobs, then gently toss. Season to taste, then serve with a drizzle more oil and more Parmesan, if you like.
Per serving
285 kcalories, protein 11g, carbohydrate 30g, fat 14 g, saturated fat 5g, fibre 2g, sugar 3g, salt 1.13 g
Recipe from Good Food magazine, August 2008.
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http://www.bbcgoodfood.com/recipes/7030/
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 5 mins
Ingredients
Per serving
285 kcalories, protein 11g, carbohydrate 30g, fat 14 g, saturated fat 5g, fibre 2g, sugar 3g, salt 1.13 g





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