MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Skillet Tortellini w/Corn & Crispy Rosemary
Categories: Five, Pork, Herbs. past, Vegetables
Yield: 4 servings

4 sl Thick-cut bacon; sliced
- across in 1/2" pieces
5 Rosemary sprigs
2 tb Unsalted butter
20 oz Refrigerated cheese or
-cheese & spinach tortellini
Salt & black pepper
4 c Corn niblets; thawed

Place the bacon, 4 of the rosemary sprigs and 1 tb
butter in a large (at least 12") nonstick or well
seasoned cast iron skillet. Set over medium-high. When
sizzling, cook, stirring often, until the bacon is
golden and the rosemary is crisp, 4 to 6 minutes. Turn
off the heat and use a slotted spoon or fish spatula to
transfer the bacon and rosemary to a paper towel-lined
plate.

Drain all but about 1/4 cup bacon fat from the skillet
and add the tortellini, arranging it in a single layer.
Set over medium heat and cook, without stirring, until
browned underneath, 2 to 4 minutes. Add 1 1/2 cups
water, the remaining rosemary sprig, 1 teaspoon salt and
1 teaspoon pepper. Stir to combine, scraping up browned
bits from the skillet. Cover with a lid or baking sheet
and cook until the pasta is tender, 3 to 5 minutes.

Add the corn kernels, corn milk and remaining tablespoon
of butter. Stir until the butter melts and glazes the
pasta and the corn is warmed through, 1 to 2 minutes.
Remove from heat and season to taste with salt and
pepper.

Divide pasta among 4 plates or bowls, then top with the
bacon. Crumble the fried rosemary needles over the
plates by rubbing them between your fingers. Eat right
away.

By: Ali Slagle

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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