Tortellini With Creamy Pesto Crispy Bacon

Get dinner on the table faster with this easy pesto and bacon pasta.

The ingredient of Tortellini With Creamy Pesto Crispy Bacon

• 1 x 625g pkt san remo fresh tortellini with spinach ricotta
• 6 bacon rashers rind removed cut into thin strips
• 400g mushrooms thinly sliced
• 100g semi sun dried tomatoes thinly sliced
• shaved parmesan to serve
• mixed salad leaves to serve
• 1 2 bunch rocket ends trimmed washed dried
• 1 2 cup firmly packed fresh continental parsley leaves
• 2 garlic cloves
• 40g 1 2 cup shredded parmesan
• 2 tablespoons toasted pine nuts
• 60ml 1 4 cup extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 125ml 1 2 cup buttermilk

The Instruction of tortellini with creamy pesto crispy bacon

• to make the creamy pesto place the rocket parsley garlic parmesan and pine nuts in the bowl of a food processor process until finely chopped with the motor running gradually add the oil and lemon juice until a smooth paste forms transfer to a large bowl add the buttermilk and stir to combine
• cook the tortellini in a large saucepan of boiling water following packet directions or until al dente drain and return to pan
• meanwhile heat a large non stick frying pan over medium high heat add the bacon and mushroom and cook stirring occasionally for 5 8 minutes or until the bacon is crisp add the tomato and toss until warmed through
• add the bacon mixture and creamy pesto to the pasta and toss until well combined divide among serving bowls and top with shaved parmesan serve immediately with mixed salad leaves

Nutritions of Tortellini With Creamy Pesto Crispy Bacon

calories: 808 537 calories
calories: 52 grams fat
calories: 16 grams saturated fat
calories: 50 grams carbohydrates
calories: 12 grams sugar
calories: n a
calories: 34 grams protein
calories: n a
calories: 1467 79 milligrams sodium
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calories: nutritioninformation