Cheese Tortellini and Crispy Bacon
with Basil Pesto
This recipe combines some of our favourite flavours: bright basil pesto plus cream and Parmesan, along with a little sprinkle of bacon at the end to bring the whole dish together!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
350 g
Cheese Tortellini
(Contains Egg, Milk, Wheat)
100 g
Bacon Strips
¼ cup
Basil Pesto
(Contains Milk)
50 g
Shallot
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
160 g
Sweet Bell Pepper
113 mL
Cream
(Contains Milk)
Not included in your delivery
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Cut bacon into 1-inch pieces. Heat a large non-stick pan over medium heat. When hot, add bacon to the dry pan. Cook, stirring occasionally, until crispy, 7-9 min.** Remove the pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Discard all but 1 tbsp bacon fat (dbl for 4 ppl) from the pan.
Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, core, then cut pepper into 1/2-inch pieces. Peel, then thinly slice shallot into 1/8-inch slices.
Add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min. Drain and return tortellini to the same pot, off heat.
Meanwhile, heat the pan with reserved bacon fat over medium-high. When hot, add shallots and peppers. Cook, stirring occasionally, until softened, 3-4 min. Season with salt and pepper. Remove the pan from heat, then stir in pesto and cream.
Add creamy basil pesto sauce, half the bacon and half the Parmesan to the pot with tortellini. Stir until tortellini is coated.
Divide tortellini between bowls. Sprinkle remaining bacon and remaining Parmesan over top.
