Quick Tortellini with Roasted Pepper Pesto, Zucchini and Hazelnuts

Instructions

1. 1

   1. Bring a large pot of water with a pinch of salt to a boil. Cook the fresh tortellini according to the package directions, usually 3-4 minutes, until tender. Reserve 60 ml (1/4 cup) of the cooking water and drain the pasta.

2. 2

   2. Meanwhile, make the pesto: in a blender or food processor, combine the roasted red pepper, fresh basil, garlic, 30 ml (2 tbsp) olive oil, lemon juice, water, grated Parmesan, salt, and black pepper. Blend until smooth and creamy.

3. 3

   3. Heat a large skillet over medium-high heat for 1 minute. Add the remaining 15 ml (1 tbsp) olive oil and sauté the zucchini for 3-4 minutes, until tender but still slightly firm. For more browning, avoid stirring too often.

4. 4

   4. Add the drained tortellini and the roasted pepper pesto to the skillet. Toss gently for 1-2 minutes so the pasta is evenly coated. If the sauce is too thick, add the reserved cooking water a little at a time.

5. 5

   5. Stir in the toasted hazelnuts and red pepper flakes, if using, and cook 30 seconds more. Taste and adjust salt and pepper if needed.

6. 6

   6. Serve immediately with extra Parmesan on top. If you want to keep the plates warm, you can heat them briefly in a 200°F/95°C oven for 2-3 minutes before serving.