Tortellini with cottage cheese sauce

Ingredients

• 500 g mushroom tortellini
• 2500 ml water
• 150 ml tortellini cooking water
• 1 1/2 teaspoons salt
• 50 ml olive oil
• 300 g diced bacon
• 1 red kapia pepper (150 g)
• 2 spring onions
• 2 green garlic stalks
• 4 tablespoons sour cream with at least 20% fat
• 6 tablespoons cottage cheese
• 15 g fresh parsley
• 1/4 teaspoon chilli flakes

Preparation

1. Take the sour cream out of the fridge 15 minutes ahead. Clean and wash the pepper, spring onions and green garlic, then chop them finely. 2. Bring 2500 ml water and 1 teaspoon salt to a boil. Cook the tortellini for the time stated on the packet, about 5 minutes, until tender. Drain them and reserve 150 ml of the cooking water. 3. Heat the oil in a pan and fry the bacon for 7 minutes, until crisp. 4. Add the pepper, spring onions and green garlic to the same pan. Cook for 2 minutes, stirring, just until they soften slightly. 5. Mix the sour cream with 30 ml hot pasta water, then pour it into the pan. Stir in the cottage cheese and 1/2 teaspoon salt. Let the sauce cook over low heat for 3 minutes, without letting it boil hard. 6. If the sauce is too thick, gradually add some of the 120 ml pasta water left over. Divide the tortellini between plates, spoon the sauce over them and sprinkle with the parsley and chilli flakes.