Friday, July 01, 2011


serves six

16 oz. cheese tortellini
6 slices bacon
4 cups broccoli florets

1/4 cup white wine vinegar
2 tablespoons fresh lemon juice
1 1/2 teaspoons honey
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil

6 large basil leaves, chiffonaded (rolled and thinly sliced)

Set a large pot of salted water over high heat and bring to a boil. Cook tortellini according to package instructions. Drain and immediately rinse with cold water. Drain again. Transfer to a large serving bowl.

In a large nonstick skillet set over medium heat, cook bacon until crunchy. Set aside on a piece of paper towel to drain. When cool, crumble the bacon (not too small) and reserve.

Pour out all but 2 teaspoons of the bacon grease from the pan, increase the heat to medium-high, and add the broccoli florets. Saute until the broccoli is tender-crisp, about 2 minutes. Remove from heat and stir into tortellini.

In a medium bowl, whisk together white wine vinegar, lemon juice, honey, salt, and pepper. While whisking constantly, slow pour in olive oil until combined.

Pour the vinaigrette over the tortellini and gently toss. Stir the basil into the pasta salad. Serve.

bacon recipe courtesy of: Dara Michalski, Cookin Canuck, June 14, 2011

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