You can use any filling for this tortellini dish but we found goat's cheese and pesto to be great.
Ingredients
- 25g pine nuts
- 250g pack tortellini (we used goat’s cheese and pesto)
- 50g butter
- 1 roughly grated large courgette
- 1 crushed garlic clove
- Juice of ½ lemon
- Handful of basil leaves
Method
- 1. Put a large pan of water on to boil. Meanwhile, cook pine nuts in a hot, dry non-stick frying pan until golden. Remove from the pan and set aside.
- 2. Tip tortellini into the boiling water and cook according to the packet instructions. Drain and set aside.
- 3. Melt butter in the frying pan, add courgette and garlic. Cook for 1-2 minutes, stirring, then stir in the lemon juice and cook for 30 seconds. Remove from the heat. Add the cooked tortellini and toss well. Season to taste. Divide between 2 plates and scatter with toasted pine nuts and basil leaves to serve.