Tortellini with lemon and courgette

Categories: June

Ingredients

• 25g pine nuts
• 250g goat's cheese and pesto tortellini
• 50g butter
• 1 large courgette, roughly grated
• 1 garlic clove, crushed
• juice of 1/2 lemon
• basil leaves, to serve

Directions

1. Put a large pan of water on to boil. Meanwhile, cook the pine nuts in a hot, dry non-stick frying pan until golden. Remove from the pan and set aside.

2. Add the pasta to the boiling water, and cook according to packet instructions. Drain and set aside. Melt the butter in the frying pan, add the 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 tortellini and toss well. Season to taste. Divide between 2 plates and scatter with the toasted pine nuts and basil leaves to serve.

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