Tortellini with ricotta, spinach & bacon
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Tortellini with ricotta, spinach & bacon

By Jane Hornby

Contains pork – recipe is for non-Muslims only
This crunchy and creamy pasta is special enough for summer entertaining

  • Prep:10 mins
    Cook:5 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 285
  • fat 14g
  • saturates 5g
  • carbs 30g
  • sugars 3g
  • fibre 2g
  • protein 11g
  • salt 1.13g

Ingredients

  • 250g pack filled tortellini (we used ricotta & spinach)
  • 2 rashers lean back bacon
  • 25g walnuts 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

Method

  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.

  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.

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