Summer Tortellini


- ⅛ cup of Olive Oil

- 2 Tbls of Butter

- ⅛ cup of Bacon (diced)

- 2 Tbls of Garlic (minced)

- ¼ cup of Onions (diced)

- ¼ cup of Broccoli (florets)

- ¼ cup of Zucchini (diced)

- ⅛ cup of Fava Beans (fully cooked)

- ⅛ cup of Cannellini Beans (fully cooked)

- 1-2 cups of Chicken Broth

- 3 cups of Fresh Spinach (cut in large ribbons)

- ¼ cup of Peas

- 2 cups of Cheese Tortellini (cooked)

- ¼ tsp of Fresh Cracked Pepper

- Olive Oil (to season and finish)


- ⅛ cup of Romano Cheese (grated)

- 2 Tbls of Basil (chopped)

- 2 Tbls of Mint (chopped)


In large saute pan with high sides heat olive oil and butter on medium-high heat. Add Bacon, Onion and Garlic until fat is rendered from Bacon, add Broccoli and Zucchini until Broccoli is cooked. Add Beans, Spinach and Peas until Spinach wilts. Add warm broth and cooked warm Tortellini. Heat until everything is hot and fully cooked. There should be some liquid left in pan, if not add more broth. Remove from heat. Finish with Basil, Mint, Cracked Pepper, Parmesan and Olive Oil. Taste for salt. Stir gently. Serve in bowl with grilled seasoned Italian bread. Garnish with more Shaved Parmesan and Olive Oil.