In keeping with the green theme, I bought this lovely spinach tortellini stuffed with three cheese and decided to make an experimental carbonara to mix it with. I was heavy on the eggs because I wanted it to be more...protein like and a bit thicker and it turned out nicely. When I blended it with the pesto, it combined into a more eggy-creamy-pesto which was perfecttttt.
Turned out to be a delicious lunch. Hope you can enjoy it as well.
-2 packages tortellini
-1 lb bacon
-1 jar basil pesto sauce
-1 cup cream
-1/4 cup parmesan
Cook bacon til crisp. Cut into bite size pieces. Whisk together the egg and parmesan, add with the cream, salt and pepper to a pan and simmer to reduce until thick and creamy. Cook the pasta and drain it. Add pasta and bacon to the cream sauce and stir in the pesto. Serve and enjoy!