Deconstructed Pesto Tortellini with Caramelized Peaches
Indulge in the perfect harmony of ripe, juicy peaches and a comforting plate of cheesy pasta with this deconstructed pesto tortellini. This irresistible combination of salty bacon and peaches mingled with the herbaceous scent of fresh basil will have you cooking this all season long. Cook your tortellini to al dente perfect, then toss it in this fragrant medley.
Ingredients
- 2 packages Tortellini I used this gluten-free one
- 1 cup basil freshly chopped
- 2 peach 1 peach for every 2 people
- 1 package bacon try to find natural smoke for a more mild flavor
- 1 cup parmesan cheese freshly grated
- 1 tbsp maple syrup
- olive oil extra virgin
- 1/2 cup pine nuts
Instructions
Tortellini
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Bring a large pot of water to a boil
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After preparing the toppings below, cook the tortellini al dente according to the instructions of the package.
Toppings
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Chop fresh basil, set aside.
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Cut the peaches in halves, set aside.
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In a large skillet, prepare the bacon according to the instruction or about 4-5 minutes per side.
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While the bacon is cooking, grate the parmesan cheese into a small bowl (or large bowl if doubling the recipe). Set the bacon on a paper towel.
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In the same skillet you prepared the bacon in, drizzle the maple syrup in the center and set the peach halves (flesh side down) in the skillet. Cook until caramelized and browned. Flip. Set aside.
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While the peaches are cooking, crumble or chop the bacon.
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Once the peaches are browned on both sides, remove from heat and slice length-wise.
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In the same skillet you prepared the bacon in, add the pine nuts, stirring constantly for about 30 seconds to a minute (lightly browning). Set aside.
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Cook the tortellini according to the package and add tortellini to each plate.
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Top each plate evenly (or do buffet style) with extra virgin olive oil, basil, parmesan, bacon, peach slices, and pine nuts.
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Serve and enjoy!