Name: Tortellini with ricotta, spinach & bacon
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 250g pack filled tortellini (we used ricotta & spinach); 2 rashers lean back bacon; 25g walnut pieces; zest ½ lemon juice of 1; 1 tbsp finely grated parmesan plus extra for serving; 1 tbsp olive oil plus extra for serving; 100g bag salad spinach; 2 tbsp ricotta

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Tortellini with ricotta, spinach & bacon

Tortellini with ricotta, spinach & bacon

Jane Hornby

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Serves 4

Easy

Prep: 10 mins

Cook: 5 mins

A star rating of 4.5 out of 5.28 ratingsRate

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This crunchy and creamy pasta is special enough for summer entertaining

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Ingredients

Nutrition

Units:

MetricUS

250g pack filled tortellini

(we used ricotta & spinach)
2 rashers lean back bacon
25g walnut

pieces
zest ½ lemon

juice of 1
1 tbsp finely grated parmesan

plus extra for serving
1 tbsp olive oil

plus extra for serving
100g bag salad spinach
2 tbsp ricotta

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Nutrition: per serving

kcal285
fat14g
saturates5g
carbs30g
sugars3g
fibre2g
protein11g
salt1.13g

low

Method

step 1

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.
step 2

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.

Recipe from Good Food magazine, August 2008

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A star rating of 4.5 out of 5.28 ratings

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