My kids love pasta, in all forms. They ebb and flow on green veggies. But we live in Wisconsin. Despite the blustery spring, it feels like sunshine’s coming when there’s green in my bowl. So we toss in some delicate spring veggies to a creamy sauce…and add bacon. Because, bacon.
Easy Green Tortellini
Fresh pasta, creamy sauce, crispy veggies. You can add or sub almost any spring veggie you want here. Mushrooms, spinach, chard, kohlrabi, broccoli - it's pretty forgiving.
- 1 lb bacon, cooked and crumbled
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bag frozen peas
- 2 bunches asparagus, cut into small pieces and ends snapped off
- 2 cans artichokes, drained (great fresh too, but more work)
- 3 packs fresh tortellini
- 1 pint cream
- 4 oz ricotta
- 3/4 cup grated fresh Parmesan, plus more for serving
- 2 TB Herbes de Provence
- Step 1 Prep veggies, so you can cook fast. Set a large pot of salted water to boil.
- Step 2 Cook bacon in a large and deep saute pan over medium heat, until crispy (everything’s going to end up here). Set out on paper towel to soak up some of the grease. Pour off remaining grease, except for a few tablespoons.
- Step 3 Toss the onions, garlic, peas and asparagus with the grease in the pan and cook over medium heat until tender – about 5 minutes. Add the artichokes.
- Step 4 Add tortellini to boiling water in the other pot. In the meantime, lower the temperature and add the cream and ricotta to the veggies. Stir until well mixed. Add a splash of the pasta water if the sauce seems thick. When pasta is ready, remove from heat and pour off remaining water. Toss with the veggies and sauce.
- Step 5 Add Parmesan and Herbes de Provence to the sauce and stir again.
- Step 6 Season with salt and pepper
- Step 7 serve topped with Parmesan and bacon.