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.
Tortellini with Bacon, Greens, and Brown Butter
Photo: Quentin Bacon
More From Real Simple
Other: 15 Minutes
Amount per serving
- Calories: 404
- Calories from fat: 53%
- Fat: 24g
- Saturated fat: 15g
- Cholesterol: 72mg
- Sodium: 406mg
- Carbohydrate: 36g
- Fiber: 2g
- Sugars: 1g
- Protein: 12g
- 1 pound cheese or meat tortellini
- 4 ounces sliced bacon
- 6 tablespoons unsalted butter
- 2 cups arugula (about 1 bunch)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 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.
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