- 250g pack filled tortellini (we used ricotta & spinach)
- 2 rashers lean back bacon
- 25g walnut pieces
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
- zest ½ lemon, juice of 1
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 tbsp finely grated Parmesan, plus extra for serving
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 1 tbsp olive oil, plus extra for serving
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 100g bag salad spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 2 tbsp ricotta
Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…
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.