TORTELLINI WITH RICOTTA, SPINACH & BACON

Tortellini with ricotta, spinach & bacon image

This crunchy and creamy pasta is special enough for summer entertaining

Provided by Jane Hornby

Time 15m

Number Of Ingredients 8

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 285 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 1.13 milligram of sodium