This vibrant pasta is full of incredible flavours! Baby Kale and cherry tomatoes create a bright and colourful eating experience. Paired with soft marinated goat cheese and salty bacon dinner, tonight is clean, simple and delightful!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Fresh Cheese Tortellini(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)
Salt and Pepper*
Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Meanwhile, finely chop basil. Peel, then thinly slice garlic and shallot. Cut bacon into 1/4-inch strips.
Add goat cheese and basil to a small bowl. Stir to combine. Season with salt and pepper.
Heat a large non-stick pan over medium heat. When hot, add bacon to the dry pan. Cook, stirring occasionally, until crispy, 6-8 min.** Meanwhile, add tortellini to the pot of boiling water. Cook, stirring occasionally, until tender, 2-3 min. Using a slotted spoon, transfer crispy bacon to a paper towel-lined plate. Reserve 1 tbsp bacon fat (dbl for 4 ppl) in the pan and discard the rest.
Using the same pan (with reserved bacon fat), add tomatoes and shallots. Cook, stirring occasionally, until tomatoes burst, 3-4 min. Add kale and garlic. Cook, stirring often, until kale is slightly wilted, 1 min.
When tortellini is tender, reserve 1/2 cup pasta water (dbl for 4 ppl). Drain and return to the same pot, off heat. Add reserved pasta water, tomato mixture, sour cream and half the herbed goat cheese. Stir together, until sauce thickens, 1 min.
Divide pasta between bowls. Sprinkle over bacon and dollop over remaining herbed goat cheese.