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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.
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Directions
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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.
-
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.