Another successful new recipe night! This one was really good, and a little cheaper because it doesn't involve beef or chicken! We used real bacon bits (the kind you buy). Next time, we'll use a lot less bacon--like maybe only an ounce or so. Also, we used some fancy two-colored lettuce, not the arugula. I learned a new trick with this recipe--browning butter.
1 pound cheese or meat tortellini
4 ounces sliced bacon
6 tablespoons unsalted butter
2 cups arugula (about 1 bunch)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1Cook the tortellini according to the package directions. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 7 to 8 minutes. Reserve the bacon and discard the drippings.
2Wipe out skillet and return to medium heat and brown the butter: Melt the butter in a skillet or small saucepan over medium heat. Swirl or stir the butter with a wooden spoon as it starts to foam and sputter. Remove the butter from the heat as soon as it begins to turn golden brown and smells nutty, about 1 minute. Remove from heat.
3Break the bacon into small pieces and add to skillet with the arugula, salt, pepper, and cooked tortellini. Toss well and divide among individual bowls.