Wednesday, February 10, 2010

Parmesan Tortellini Salad with Pancetta

Apologies for the long absence. I have an exciting announcement that I'll post about shortly which held explains my month off.

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 (20 ounce) package refrigerated cheese tortellini (I used Buitoni)
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!

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