Quick Tortellini with Arugula Pesto, Sautéed Zucchini and Toasted Almonds

Instructions

1. 1

   Bring a large pot of water with 2 g salt to a boil. Once boiling, cook the tortellini according to package directions until tender, usually 3 to 4 minutes. Reserve 80 ml (1/3 cup) of the cooking water and drain.

2. 2

   While the tortellini cook, toast the sliced almonds in a large skillet over medium heat for 2 to 3 minutes, stirring often, until golden and fragrant. Transfer them to a plate.

3. 3

   Make the pesto by placing the arugula, Parmesan, 45 ml (3 tbsp) olive oil, 1 garlic clove, lemon juice, 1 g salt, and black pepper in a blender cup or tall container. Blend until thick and saucy. Add 2 to 4 tablespoons of the reserved pasta water if needed to loosen it.

4. 4

   In the same skillet, add 15 ml (1 tbsp) olive oil and heat over medium-high heat. Add the zucchini and cook for 4 to 5 minutes, stirring, until golden at the edges but still firm. Stir in the remaining minced garlic clove and cook for 30 seconds more.

5. 5

   Reduce the heat to medium and add the drained tortellini to the skillet with the zucchini. Add the pesto and toss gently. Gradually add the remaining reserved pasta water until the sauce looks glossy and coats the pasta well.

6. 6

   Taste and adjust with the remaining salt if needed. Serve immediately topped with the toasted almonds and, if desired, a little extra Parmesan.