Monday, December 20, 2010

Tortellini, Bacon & Arugula

Wow, I'm the worst blogger on the planet.  Sorry about that folks.  Christmas festivities are quite the distraction.

Remember when I made tortellini a month ago? Well, this is Nick's favorite tortellini recipe.  I must first point out that, while I did indeed use the tortellini I made in that post, the recipe is better with ones filled with a sharp cheese (like Asiago) and i'm learning in my pasta escapades that wheat pasta fits better in place of it's white counterparts if you salt the dough just a tad.


  • 1 pound cheese tortellini
  • 4 ounces sliced bacon
  • 6 tablespoons unsalted butter
  • 2 cups arugula (about 1 bunch)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper


  1. Cook the tortellini according to the package directions, or until the pasta is tender and the dumplings float.
  2. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 7 to 8 minutes. Reserve the bacon and discard the drippings.
  3. Wipe out the skillet and return it to medium heat. Add the butter and swirl or stir with a wooden spoon as it starts to foam and sputter. Remove from heat as soon as it begins to turn golden brown and smells nutty, about 1 minute.
  4. Break the bacon into small pieces and add to the skillet with the arugula, salt, pepper, and cooked tortellini; toss well. Divide among individual bowls.

Served with smoked turkey breast (courtesy of my father-in-law's obsession with his smoker).  Sorry about the crappy pic, my camera was dead at the time.  

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