A healthy, colourful pasta dish, with melt-in-the-mouth tomatoes
Ready in 5-10 minutes
Nutrition per serving
250g pack fresh spinach and ricotta tortellini
1 tbsp olive oil
250g pack cherry tomatoes
2 x 20g packs parsley, leaves roughly chopped
3 tbsp finely grated parmesan
Make it meaty Chop and fry 4 rashers of bacon for a few mins until crisp before cooking the tomatoes.
Boil the pasta for 2 mins until just cooked. Meanwhile, heat the oil in the frying pan and sizzle the tomatoes until they start to blister.
When pasta is cooked, drain it quickly, reserving some cooking water. Put the tomatoes back on a high heat. Tip in the pasta, parsley, a splash of cooking water and most of the parmesan. Bubble everything together, season with black pepper and salt if you want. Serve with remaining parmesan.