Rosé Pancetta & Spinach-Ricotta Tortellini

• Slice bake-at-home ciabatta in half lengthways.
• In a small microwave-safe bowl, place the butter 
and half the garlic. Microwave in 10 second bursts 
or until melted. Season with salt.
• Brush garlic butter over cut sides of the ciabatta.
• Place ciabatta directly on wire racks in oven and 
bake until heated through, 5 minutes. 

• While the ciabatta is baking, half-fill a large 
saucepan with boiling water and add a generous 
pinch of salt.
• Cook spinach & ricotta tortellini over high heat 
until ‘al dente’, 2-3 minutes.
• Reserve pasta water (see ingredients). Drain 
tortellini and return to the saucepan.

TIP: ‘Al dente’ pasta is cooked through but still slightly 
firm in the centre.

• Meanwhile, heat a large frying pan over 
medium-high heat with a drizzle of olive oil.
• Cook pancetta, tossing occasionally, until golden, 
2-3 minutes. 
• Add the remaining garlic, tomato paste, a pinch of 
chilli flakes (if using) and semi-dried tomatoes and 
cook until fragrant, 1 minute.
• Reduce heat to medium, then stir in light cooking 
cream and the reserved pasta water and simmer 
until slightly reduced, 2-3 minutes. 
• Remove pan from heat, then add the cooked 
tortellini, tossing to coat. Season to taste with  
salt and pepper.

• In a medium bowl, combine gourmet leaf mix and 
a drizzle of balsamic vinegar and olive oil. Season 
to taste.