Mushroom Tortellini With Pine Nut & Courgette Pesto
INGREDIENTS
- 1 packet of Mushrooms Tortellini
- 50 g pine nuts
- 25 g Parmigiano Reggiano
- 60 ml extra-virgin olive oil
- 1 courgette
- Salt and pepper to taste
DIRECTIONS
Blend the pine nuts in a mixer while drizzling over olive oil. When creamed, add the Parmesan cheese.
Finely chop the courgette and sauté with a drizzle of oil and some salt.
Cook the tortellini in a pot, following the instructions on the packet.
Drain and pour the pesto over the ravioli and serve with a sprinkling of Parmesan.
Finely chop the courgette and sauté with a drizzle of oil and some salt.
Cook the tortellini in a pot, following the instructions on the packet.
Drain and pour the pesto over the ravioli and serve with a sprinkling of Parmesan.
INGREDIENTS
servings.label
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- 1 packet of Mushrooms Tortellini
- 50 g pine nuts
- 25 g Parmigiano Reggiano
- 60 ml extra-virgin olive oil
- 1 courgette
- - Salt and pepper to taste
DIRECTIONS
Blend the pine nuts in a mixer while drizzling over olive oil. When creamed, add the Parmesan cheese.
Finely chop the courgette and sauté with a drizzle of oil and some salt.
Cook the tortellini in a pot, following the instructions on the packet.
Drain and pour the pesto over the ravioli and serve with a sprinkling of Parmesan.
Finely chop the courgette and sauté with a drizzle of oil and some salt.
Cook the tortellini in a pot, following the instructions on the packet.
Drain and pour the pesto over the ravioli and serve with a sprinkling of Parmesan.
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