INGREDIENTS
16 oz
cheese tortellini
6
slices bacon
4 cups
broccoli florets
The vinaigrette::
1/4 cup
white wine vinegar
2 tbsp
fresh lemon juice
1 1/2 tsp
honey
1 tsp
kosher salt
1/2 tsp
freshly ground black pepper
1/2 cup
extra-virgin olive oil
6
large basil leaves, chiffonaded (rolled and thinly sliced)