So Whole Foods was holding a recipe contest for Parmigiano Reggiano on their blog the Whole Story, so I figured why not try and participate? I was a finalist in their budget recipe challenge back in 2008, so it can't hurt right? My fellow Austin foodblogger MisoHungry made a Bacon & Parmigiano Reggiano Wassail Apple Turnover that sounds DELICIOUS. Check it out :)
This recipe is great because it's simple with really big flavors - a really fabulous weeknight meal.
Parmesan Tortellini Salad with Pancetta
1/3 pound pancetta, cut into 1/3-inch cubes
1 tablespoon balsamic vinegar
8 ounces spring mix greens
6 sun dried tomatoes, packed in oil
Salt and pepper to taste
1/2 cup parmigiano reggiano, plus more for serving
Cook tortellini to package instructions, drain and set aside. While tortellini cooks, heat a large nonstick skillet on medium heat and saute pancetta, about 6 to 8 minutes, until crisp. Add balsamic vinegar to pan and stir to combine; set aside.
In a large bowl, toss spring mix, sun dried tomatoes, salt and pepper, tortellini and pancetta. Add 1/2 cup parmigiano reggiano and toss. Serve with additional parmiagiano reggiano and enjoy!