Serves 4


  • Kosher salt
  • 4 slices bacon, cut into 1" pieces
  • 1 pound asparagus, trimmed
  • 3/4 pound frozen cheese tortellini
  • 1 cup cherry tomatoes
  • 3 Tbsp. grated Parmesan
  • 1/4 tsp. ground black pepper


    Total time: 15 minutes

    Bring a large pot of salted water to a boil. In a large skillet, cook bacon over medium-high heat until crisp, about 2 minutes per side. Meanwhile, cut asparagus into 2" lengths. Transfer bacon to a plate. Add asparagus and 1/8 tsp. salt to skillet, cover and cook over medium heat until tender, about 4 minutes. Meanwhile, cook tortellini in boiling water until al dente, about 6 minutes. Cut tomatoes in half and add to skillet; toss until heated through. Reserve 1/4 cup pasta cooking water and drain tortellini. Add tortellini to skillet and toss well. Slowly add reserved pasta water to skillet, tossing. Remove skillet from heat and stir in Parmesan and reserved bacon. Season with 1/4 tsp. salt and pepper and serve.

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