3242. CHEESE TORTELLINI with BACON, ROASTED CAULIFLOWER and FILBERTS

yields four servings


1 small head (3 cups) cauliflower, cut into small florets
1 tablespoon olive oil
3 slices bacon, cut into 1-inch pieces
¼ teaspoon each salt and pepper
⅓ cup filberts, chopped
2 small shallots, finely diced
2 tablespoons chopped fresh thyme
1 package (350 grams) fresh cheese-filled tortellini
2 tablespoons finely sliced fresh chives, for garnish

Preheat oven to 425°F and bring a large pot of salted water to a boil. Meanwhile, in a large bowl, combine cauliflower, olive oil and bacon. Season with salt and pepper and mix. Spread mixture out in a large roasting pan and roast, stirring occasionally, until cauliflower is golden and bacon is crisp, about 15 to 18 min. Stir in nuts, shallots and thyme. Return pan to oven and roast 3 to 5 min. longer. Cook tortellini according to package directions, drain well and toss gently with the roasted cauliflower mixture. Taste and adjust seasonings, if necessary, garnish with chives and serve.


bacon recipe source: PKMom (member), Key Ingredient, September 21, 2010