Warm Tortellini Pasta Salad

ㅋㅋㅋㅋㅋ 모든 프랑스 사람들은 '파리의 에밀리'를 너무 싫어했어요. 그지만 나는 쇼를 봤는데 좋았어. 쇼는 비현실적이고 진부하지만 재미 있고 웃긴고 가볍게한 이에요. 그러면서도 지금 우리 모든에게 필요한을 재미있는 쇼가 아니지요. 코로나가 너무 우울하기 때문에 이제 우리 웃음이 필요해요. 

 

그리고 나는 쇼의 패션을 좋아하는데 별로 에밀리의 돌체 가바나 오프 숄더 플로럴 포플린 드레스하고 가니 옐로우 실크 스커트와 탑하고 스완 레이크 오페라에서 크리스티안 시리아노 블랙 오프 숄더 드레스하고 첫 번째 작업 칵테일 파티에서 스트랩리스 블랙 튤 드레스하고 실비의 알렉산드르 그린 비대칭 가운하고 카밀의 클로에 체크 미니 드레스하고 드래그 클럽에서 민디의 스트랩리스 레드 튤 미니 드레스를 모든 좋아해요 😍😍😍. 

 

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I really should stop checking out food Instagram accounts before I go to sleep. Heck, I should just refrain from even opening Insta as soon as I hit the bed. Getting hungry in the middle of the night is not particularly conducive for trying to get back into the jeans I haven't fit into since I got married 😭.

So anyways, this was yet another dish inspired by Mrs Fluff Bakery (her Insta account is possibly the worst to look at because she often cooks the most delicious suppers and I'm always ravenous seeing her insta-stories) and late one night when she whipped up this asparagus roast and drizzled an incredible olive oil dressing infused with thyme and anchovy and pinenuts and garlic chips (I swear I could smell it over the phone), I made sure to take notes!! #StarStudentFTW

Foraging through my kitchen, I found a box of medium-sized asparagus and Brussels sprouts. I love Brussels sprouts, and will include it into any recipe possible. There were a few packets of mushrooms that were browning so I threw those in too. I didn't have any fresh thyme so I substituted that with rosemary. Finally, I supplemented with some pesto tortellini and bacon, rounded this into an all-in-one dish for a relatively low-fuss dinner.

Ingredients (feeds 4):

250gm pesto tortellini

180gm medium-sized asparagus, trimmed and cut into 1.5" lengths

500gm Brussels sprouts, cut into halves

500gm cremini, sliced 

14 rashes streaky bacon

2 cups, unpacked, fresh basil leaves

2-3 stalks fresh rosemary

1 clove garlic, minced

10 cloves garlic, sliced thinly into chips

1/2 cup pinenuts

1 cup extra virgin olive oil ("EVOO")

Directions:

1) Toss Brussels sprouts and asparagus in EVOO and a little salt. I say to use very little salt because there will be extra sodium dripped from the bacon, which you will need to drape over the vegetables after laying them out on a baking pan. Brussels sprouts should be positioned flat-side up. Roast for 20 mins at 210C.

2) In the meantime, fry minced garlic with 2 tsp EVOO on medium-low heat until fragrant, about 1 minute. 

3) Add mushrooms, season with salt, fry until water released from mushrooms is cooked off. Set aside in a bowl.

4) Using the same pan, poach garlic chips in about 1/3 cup EVOO with fresh rosemary on low heat. 

5) After about 5 minutes, add pinenuts and continue to poach until garlic is crisp and golden. 

6) Remove from heat and take out rosemary stalks. 

7) Take out roasting pan, remove bacon which should be cooked by now, and turn over the brussels sprouts so they are flat-side down, and roast the vegetables for another 15-20 minutes. 

 

8) Set aside bacon and cut into 1" squares. 

9) Cook tortellini according to package directions, draining it about 1 minute before required cooking time, and reserve about 1/2 cup pasta water.

10) In the pan with the poached garlic chips and pinenuts, turn on heat, add roasted brussels sprouts, asparagus, mushrooms, and bacon. 

11) Add cooked tortellini, toss through with a couple tablespoons pasta water. 

12) Serve with fresh basil leaves and a drizzle of EVOO.