Tortellini with ricotta, spinach & bacon
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 250g pack filled tortellini(we used ricotta & spinach)
- 2 rashers lean back bacon
- 25g walnutpieces
- zest ½ lemonjuice of 1
- 1 tbsp finely grated parmesanplus extra for serving
- 1 tbsp olive oilplus extra for serving
- 100g bag salad spinach
- 2 tbsp ricotta
Nutrition: per serving
- kcal285
- fat14g
- saturates5g
- carbs30g
- sugars3g
- fibre2g
- protein11g
- salt1.13glow
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.
