Great way to throw away a single ingredient. This is just a fantastic Tortellini with creamy pesto & crispy bacon and one among my favorites. If you are concerned regarding the nutritional worth of a number of these dishes, then don't be. However it could possibly be low in calories, even if you aren't acquiring much nutritional value from this won't maintain you, and you'll only end up hungry once again and again eating more energy than you would need. Diet facts tags inform you what's in the meals you eat. This makes it possible to determine if you have a healthy and balanced diet plan. Every recipe we all share must get an ingredient tag. Some recipes provide nutritional reality info. The component label lists the exact number inside the area under. They're listed for each serving and as a proportion of the everyday price.

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How to make Tortellini with creamy pesto & crispy bacon

Yield = 4
Prep time: 0:20
Cook time: 0:10
Total time: 0:30

Ingredients

  • 1 x 625g pkt San Remo 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

Creamy pesto

  • 1/2 bunch rocket, ends trimmed, washed, dried
  • 1/2 cup (firmly packed) fresh continental parsley leaves
  • 2 garlic cloves
  • 40g (1/2 cup) shredded parmesan
  • 2 tablespoons toasted pine nuts
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 125ml (1/2 cup) buttermilk

Method

  • Step 1 To make the creamy pesto, place the rocket, parsley, garlic, parmesan and pine nuts in the bowl of a food processor. Process until finely chopped. With the motor running, gradually add the oil and lemon juice until a smooth paste forms. Transfer to a large bowl. Add the buttermilk and stir to combine.
  • Step 2 Cook the tortellini in a large saucepan of boiling water following packet directions or until al dente. Drain and return to pan.
  • Step 3 Meanwhile, heat a large non-stick frying pan over medium-high heat. Add the bacon and mushroom and cook, stirring occasionally, for 5-8 minutes or until the bacon is crisp. Add the tomato and toss until warmed through.
  • Step 4 Add the bacon mixture and creamy pesto to the pasta, and toss until well combined. Divide among serving bowls and top with shaved parmesan. Serve immediately with mixed salad leaves.