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Italian Recipes

Easy Peasy Bacon, Spinach and Ricotta Tortelloni

Easy Peasy Bacon, Spinach and Ricotta Tortelloni

Easy Peasy Bacon, Spinach and Ricotta Tortelloni

with Creamy Pesto Sauce, Peas and Mushrooms

Recipe Development TeamPublished on October 01, 2025

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Super speedy, this Easy Peasy Bacon, Spinach and Ricotta Tortelloni takes only 15 minutes to make. The creamy filling of the tortelloni pairs perfectly with the pesto sauce for an elevated version of the classic pesto pasta.

Tags:

Family Friendly

Allergens:

Milk

•Wheat

•Cereals containing gluten

•Egg

•Nuts

•Cashew nuts

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total10 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

10 grams

Vegetable Stock Paste

300 grams

Spinach and Ricotta Tortelloni

(Contains: Milk, Wheat, Cereals containing gluten, Egg May contain traces of: Mustard, Soya)

90 grams

British Smoked Bacon Lardons

30 grams

Basil Pesto

(Contains: Milk, Nuts, Cashew nuts May contain traces of: Peanut)

120 grams

Sliced Mushrooms

150 grams

Creme Fraiche

(Contains: Milk)

120 grams

Peas

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3715 kJ

Energy (kcal)888 kcal

Fat53.2 g

of which saturates21.7 g

Carbohydrate74.1 g

of which sugars12.3 g

Dietary Fibre7.7 g

Protein28.4 g

Salt4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Kettle

•Colander

Instructions

1

Boil a full kettle.
Pour the boiled water into a saucepan with 0.5 tsp salt.
Boil the tortelloni, 4-5 mins.
Once cooked, drain. Drizzle with oil and gently stir to prevent it from sticking.

2

Meanwhile, heat a drizzle of oil in a frying pan on high heat.
Fry the bacon and mushrooms, 5-6 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.
Stir through the creme fraiche, veg stock paste, pesto, peas and water (see pantry). Simmer, 1-2 mins.

3

Add the tortelloni to the pesto sauce. Stir gently to combine.
Taste and season with salt and pepper if needed.
Add a splash of water if it's too thick.

4

Serve the pasta in bowls.

Enjoy!

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