Takes 20 mins
625g fresh chicken tortellini
3-4 rashers bacon
3 cups baby spinach
200 g lite crème fraiche
4 Tbsp favourite relish
2 tsp lemon juice
Salt and pepper
¼ cup chopped parsley
½ cup grated parmesan
4 Tbsp toasted pine nuts
1. Cook the pasta according to the packet directions.
2.While the pasta is cooking, fry the bacon till crisp. Remove rind and chop into pieces.
3. Wash spinach and drain well. Heat the crème fraiche with the relish and lemon juice. Season and add parsley.
4. Drain the pasta and place back into pot, add the sauce, bacon and spinach and lightly combine.
5. Place in serving bowls and top with parmesan and pine nuts.
Cook’s tip: keep a little of the pasta water to use to thin the sauce if necessary.