Cook the tortellini according to the package directions.
Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 7 to 8 minutes. Reserve the bacon and discard the drippings.
Wipe out skillet and return to medium heat. Add the butter and melt, swirling or stirring with a wooden spoon as it starts to foam and sputter. Remove the butter from the heat as soon as it begins to turn golden brown and smells nutty, about 1 minute.
Break the bacon into small pieces and add to skillet with the arugula, salt, pepper, and cooked tortellini. Toss well and divide among individual bowls.
Tip: If you can't find arugula, try this dish with spinach, basil, or watercress.
I thought this was great recipe as written. I used some bacon I found at the store called Apple Cider Bacon. It added a nice sweetness to juxtapose the peppery bitterness of the greens. I added what I thought was arugula from my CSA, but it turned out to be dandelion greens - so quite a bit more bitter, but still good. I also used a mixed color cheese tortellini and REAL butter.
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