250 g pack filled tortellini (we used ricotta & spinach)
2 rashers back bacon lean
25 g walnut pieces
1 juice of lemon
1 tbsp parmesan finely grated for serving
1 tbsp olive oil for serving
100 g salad spinach
2 tbsp ricotta
Equipment
bowl
baking pan
grill
colander
Directions
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.
