Tuesday, March 25, 2014
Cheese Tortellini with Brussels Sprouts & Bacon
Although the snow is still on the ground, we've been grilling a little. But I'm still going through the (hopefully) last of my winter recipes while it's cold outside.
This easy recipe is inspired by Martha Stewart. It wouldn't have occurred to me to add brussels sprouts to pasta but it's a great combination. If you keep some fresh or frozen tortellini on hand, it's simple to whip it up any time.
Here's what you need:
1 pound brussels sprouts
4 slices bacon or pancetta
1 medium onion
1 pound fresh or frozen cheese tortellini
zest and juice of 1 lemon
First, trim the ends off the brussels sprouts and quarter them.
In a large pot of boiling, salted water, cook the sprouts for about 4 minutes until tender-crisp. Remove them from the water with a slotted spoon and set aside, but leave the water on the stove to return to a boil. Add the tortellini and cook according to package directions.
Meanwhile, chop the bacon into small pieces and cook in a large pan until crisp.
Remove the bacon from the pan and drain on paper towels. Leave the drippings in the pan. Slice the onion and add it to the pan. Cook for about 4 minutes until translucent.
Add the brussels sprouts to the onions in the pan.
Brown the brussels sprouts over high heat for about 5 minutes.
Add the cooked, drained tortellini to the pan and toss it all together.
Add the cooked bacon, lemon zest and lemon juice to the pan and toss it all together one last time.
Serve the pasta in bowls for a one-dish meal. Enjoy while dreaming of summer.