Subj : E-Z PASTA - 14 To : All From : Dave Drum Date : Mon Feb 06 2023 04:20:00 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 Uncle Dirty Dave's Archives MMMMM .... It's as bad as you think and they are out to get you --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .