Creamy Tortollini with Pine Nuts, Bacon and Spinach

Serves 4-6

Ingredients

1 Packet fresh spinach tortellini (roughly a handful per person)
1 tablespoon pine nuts
1 tablespoon olive oil
1 medium onion, finely diced
3 cloves garlic, crushed and chopped
100 grams chopped pancetta or ham
6 buttons mushrooms, thinly sliced
1/4 cup white wine
300 mills cream
1 tablespoon parsley, finely chopped
2 handfuls of baby spinach
Salt and pepper to taste
Freshly grated parmesan

Method

1. In a small, non stick frying pan, dry roast the pinenuts until just golden. Set aside.
2. Heat oil in a medium sized saucepan and gently sweat onion and garlic for about ten mins.
3. Add pancetta, pinenuts and mushrooms, cook for a further 3 mins.
4. Add wine and cream and gently heat through and simmer for 10 mins.
5. While sauce is simmering boil about 2 litres water in a separate saucepan.
   
6. Add tortellini and boil until just cooked.
   
7. Drain and then add to sauce.
8. Add baby spinach and stir through till spinach is wilted.
9. Serve in pasta bowls and sprinkle parsley and parmesan over the top.