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In small frying pan sauté pine nuts over medium-high heat until lightly golden and fragrant for about 3 minutes, then reserve.
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Blanch basil leaves in salted boiling water for 30 seconds. Drain and transfer in iced water. Drain again and dry. Put the oil and basil leaves in a blender and blend until smooth.
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In the meantime, cook the Tortelloni according to package instructions. Drain and season with olive oil.
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Top with toasted pine nuts, sprinkle with lemon zest and serve.
Shop Ingredients
![Rana Tortelloni, Chicken Mozzarella, Signature, Family Size](https://storage.googleapis.com/images-kkg-prd-dbdfdde.kkg.prd.v8.commerce.mi9cloud.com/product-images/cell/8345b264-c0ac-4fd6-9577-9e25a63de529.jpeg)
![Filippo Berio Olive Oil, Extra Virgin](https://storage.googleapis.com/images-kkg-prd-dbdfdde.kkg.prd.v8.commerce.mi9cloud.com/product-images/cell/0b8784b0-fbc4-480d-a5bc-0f89c95b7f43.jpeg)
![Lemon](https://storage.googleapis.com/images-kkg-prd-dbdfdde.kkg.prd.v8.commerce.mi9cloud.com/product-images/cell/1a61943b-b5d8-458c-99c2-9310cbb63650.jpeg)
![Food Club Salt](https://storage.googleapis.com/images-kkg-prd-dbdfdde.kkg.prd.v8.commerce.mi9cloud.com/product-images/cell/0cff41eb-01d4-460c-834b-f320862128e4.jpeg)
Directions
-
In small frying pan sauté pine nuts over medium-high heat until lightly golden and fragrant for about 3 minutes, then reserve.
-
Blanch basil leaves in salted boiling water for 30 seconds. Drain and transfer in iced water. Drain again and dry. Put the oil and basil leaves in a blender and blend until smooth.
-
In the meantime, cook the Tortelloni according to package instructions. Drain and season with olive oil.
-
Top with toasted pine nuts, sprinkle with lemon zest and serve.