Lemony Cheese Tortellini

This dish could almost be described as summer in a bowl. It just tastes so fresh but is filling at the same time.

I was wanting something with lemon in it for dinner a while back and started searching my favorite sources for yummy recipes. I found this one and had to try it. I was so pleased with the result I knew I had to share it here with all of you as soon as possible. As a side note the first time I made this I had to work the next day so I took my leftovers with me to reheat for lunch. Everyone that walked through the break room commented on how good my lunch smelled. 

This dish is based on tortellini and you could use either fresh or frozen. I almost always have a bag of the frozen variety on hand so that was what I used. You only need half the bag so you can enjoy the rest another day.

The original recipe called for fresh peas but I couldn't get any at the grocery store so I subbed in frozen they work just as well.

Do be sure to watch the zucchini in the oven there is a really fine line between browned and burnt.

The sauce for the pasta contains Better than Bouillon, if you are not familiar with this product let me fill you in. it is sold where you find the bouillon cubes in the grocery store and at first glance, it looks expensive. The thing is this stuff in incredible when used in cooking and lasts a long time. I do highly recommend getting it to use.

The sauce also has sour cream and some of the pasta water. If you don't regularly use the water you cooked the pasta in for sauce this might seem strange. Trust me it works so well. Because we season the water to cook the pasta in that step is already done and the pasta releases starch into the water that helps to thicken the sauce without you having to add anything else. It makes for a silky sauce that tastes really rich. The sour cream just adds to the creaminess to the dish and makes it perfect.

So shall we get on to the recipe?

Lemony Cheese Tortellini

1 medium zucchini

olive oil

salt and pepper

4 slices bacon, diced

9 oz cheese tortellini (either frozen or fresh)

2 cloves of garlic (about 1 teaspoon minced- or more to taste)

1 lemon

2 cups peas

1 teaspoon Better than Bullion Chicken Base

¼ cup sour cream

1 Tablespoon butter

Adjust the top rack in your oven to the top position and preheat the oven to 500° F (if your oven doesn't go to 500° preheat the broiler to high instead)

Bring a large pot of water to a boil.

Halve the zucchini lengthwise and cut into half-moon shapes, about ¼” thick. Toss the zucchini with some olive oil (about a Tablespoon) and season with salt and pepper to taste.

Spread the zucchini on a lightly oiled rimmed sheet in a single layer and roast in the preheated oven for 8 to 10 minutes (or until nicely browned)

While the zucchini cooks cook the bacon in a hot skillet until crispy. Be sure to save at least 2 Tablespoons of the bacon fat.

When the water comes to a boil add some salt and the tortellini and cook according to the directions on the package. When the pasta is cooked reserve ¼ cup of the cooking liquid before draining the pasta.

Using the same pot you used for the pasta heat the reserved bacon fat and add the minced garlic and peas. Cook until the peas are warm and garlic is fragrant. This should take a couple of minutes.

Add the Better than Bouillon and 2 Tablespoons of the 

reserved pasta water to the pan with the peas and garlic. Cook and stir until combined and heated through.

Add the zucchini, tortellini, sour cream, half the cooked bacon, and the butter. Stir carefully to combine.

Turn off the heat and add a good squeeze of the lemon juice. 

 

 

Taste for seasoning. Add more lemon, salt and/or pepper as needed. If the sauce is too dry add a bit more of the pasta cooking liquid.

Divide the pasta mixture between 2 bowls. Top with the rest of the cooked bacon and the lemon zest. 

 

Serve lemon wedges on the side if desired.