Bacon and parsley pesto tortellini
Reserve cherry tomato juice; freeze in ice-cube trays, then store in an airtight container. Add to pasta sauces. Try basil instead of parsley. Swap bacon for ch
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 625 grams fresh spinach and ricotta tortellini
- 2 bacon rashers, rind removed, chopped
- 1 1/2 cup flat-leaf parsley leaves
- 1/4 cup slivered almonds
- 1 clove garlic, crushed
- 3/4 cup freshly grated parmesan, plus extra, to serve
- 2 tablespoons vegetable or olive oil
- 100 grams baby spinach leaves
- 400 grams can cherry tomatoes, drained
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