Monday, September 15, 2008

Ohio Sweet Corn & Bacon Tortellini



This is a recipe I made about a month ago, and am just getting around to posting, as the corn season winds down. It is great served hot, cold or room temperature!

Ohio Sweet Corn & Bacon Tortellini

4 ears of sweet corn, blanched and cut off cob
4 slices bacon
1 package fresh tortellini (I'm not sure of the size, I used the cheese tortellini from Trader Joe's)
1 onion, diced
2 tbsp basil, chopped fine
extra virgin olive oil
freshly shaved parmesan

Cut bacon into pieces, cook in 12 inch skillet or saute pan until crisp, remove, leaving 1 tbsp of fat in skillet. While cooking bacon, bring a large pot of water to a boil for the tortellini.

Add onions to skillet and cook until translucent. Cook tortellini while onions are cooking.

Add corn to the skillet with onions, as well as the basil. Once the tortellini is done, drain and add to the skillet and toss.

Serve topped with a drizzle of olive oil and freshly shaved parm. Even better, make some garlic bread on the side.

2 Comments:

Blogger Sophie said...

The combination of salty bacon and sweet corn sounds delicious :)! I would love to include your recipe in our pre-loaded Demy, the first and only digital recipe reader. Please email sophiekiblogger@gmail.com if you're interested.

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October 23, 2008 10:33 AM  
Blogger Desmone007 said...

This recipe sounds and looks so good!
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January 21, 2009 10:57 AM  

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