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.
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.
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.
