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.