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Tortellini with creamy pesto & crispy bacon
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Whip up a quick and delicious pesto bacon pasta for a speedy dinner.
Ingredients:
  • 1 x 625g pkt Fresh Tortellini with Spinach & Ricotta
  • 6 bacon rashers, rind removed, cut into thin strips
  • 400g mushrooms, thinly sliced
  • 100g semi sun-dried tomatoes, thinly sliced
  • Shaved parmesan, to serve
  • Mixed salad leaves, to serve
  • 1/2 bunch rocket, ends trimmed, washed, dried
  • 125.00 ml (firmly packed) fresh continental parsley leaves
  • 2 garlic cloves
  • 40g (1/2 cup) shredded parmesan
  • 40.00 ml toasted pine nuts
  • 60ml (1/4 cup) extra virgin olive oil
  • 21.00 gm fresh lemon juice
  • 125ml (1/2 cup) buttermilk
Instructions:
  • For the creamy pesto, combine rocket, parsley, garlic, parmesan, and pine nuts in a food processor. Blend until finely chopped. While blending, slowly pour in oil and lemon juice until a smooth paste forms. Transfer to a bowl and mix in buttermilk until well combined.
  • Boil the tortellini in a large pot of boiling water until al dente following the package instructions. Drain and return to the pot.
  • Heat a large non-stick frying pan over medium-high heat. Cook bacon and mushrooms for 5-8 minutes until bacon is crisp, then add tomato and toss until warmed through.
  • Combine the bacon mixture and creamy pesto with the pasta until evenly coated. Portion into bowls, sprinkle with shaved parmesan, and serve promptly with mixed salad leaves.

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