in Recipes

Fresh tortellini with peas and arugula

updated

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Ingredients for 2 servings:

  • 80 g bacon cubes
  • 1 onion(s), chopped
  • 100 g peas from the can
  • 250 g tortellini with spinach and ricotta filling, fresh
  • 30 g arugula
  • olive oil
  • Parmesan, grated
  • salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 13 minutes; Total time approx. 43 minutes

low-calorie

Fry the bacon in a little olive oil for about 2 minutes. Add the onions and drained peas and sauté for about 10 minutes. Season with salt and pepper. Meanwhile, cook the tortellini in plenty of water for 1 minute. Drain and quickly toss with the pea mixture in the pan. Before serving, stir in the arugula and sprinkle with Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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