This crunchy and creamy pasta is special enough for summer entertaining
Prep:10 mins
Serves 4
250g pack filled tortellini (we used ricotta & spinach)2 rashers lean back bacon25g walnut pieceszest ½ lemon, juice of 11 tbsp finely grated parmesan, plus extra for serving1 tbsp olive oil, plus extra for serving100g bag salad spinach2 tbsp ricotta
STEP 1Heat the grill. Boil the pasta according to pack instructions, then tip into a colander and cool under gently running water. Meanwhile, grill the bacon on a baking tray until golden and crisp at the edges. When almost ready, tip the walnuts onto the tray to toast a little. Snip the bacon into strips.STEP 2Mix the lemon zest and juice, Parmesan and oil in a large bowl. Season with pepper, then tip in the spinach, tortellini, bacon and walnuts. Toss well, add the ricotta in small blobs, then gently toss. Season to taste, then serve with a drizzle more oil and more Parmesan, if you like.
