PROSCIUTTO COTTO & MOZZARELLA TORTELLONI WITH PINE NUTS AND LEMON ZEST

  • 10 min
  • Easy

PROSCIUTTO COTTO & MOZZARELLA TORTELLONI WITH PINE NUTS AND LEMON ZEST

  • 10 min
  • Easy
PROSCIUTTO COTTO & MOZZARELLA TORTELLONI WITH PINE NUTS AND LEMON ZEST

INGREDIENTS

  • 1 pack Rana Prosciutto cotto & Mozzarella Tortelloni
  • 2 tbsp pine nuts
  • 8 tbsp extra virgin olive oil
  • 1 lemon
  • salt to taste
  • 4 basil leaves

METHOD

Heat a small frying pan over medium-high heat and sauté pine nuts 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 acccording to the package instructions. Drain and season with basil oil. Divide among 2 plates. Top with toasted pine nuts, sprinkle with lemon zest and serve.

INGREDIENTS

SERVINGS
- +
  • 1 pack Rana Prosciutto cotto & Mozzarella Tortelloni
  • 2 tbsp pine nuts
  • 8 tbsp extra virgin olive oil
  • 1 lemon
  • - salt to taste
  • 4 basil leaves

METHOD

Heat a small frying pan over medium-high heat and sauté pine nuts 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 acccording to the package instructions. Drain and season with basil oil. Divide among 2 plates. Top with toasted pine nuts, sprinkle with lemon zest and serve.