Express Ricotta Tortelloni with Lemon Butter, Crisp Zucchini and Hazelnuts

Instructions

1. 1

   1. Bring a medium pot of water to a boil and add the salt. Cook the tortelloni according to the package until tender, usually 3-4 minutes. Reserve 60 ml (1/4 cup) of the cooking water and drain.

2. 2

   2. While the pasta cooks, heat a large skillet over medium-high heat and add the olive oil and half of the butter. If you want to keep the finished dish warm, you can place the serving plates in an oven at 80 °C / 175 °F for 2-3 minutes.

3. 3

   3. Add the zucchini to the skillet and cook for 3-4 minutes, stirring occasionally, until golden at the edges but still slightly firm. Stir in the garlic and cook for 30 seconds more.

4. 4

   4. Add the chopped hazelnuts and toast them in the skillet for 1 minute, stirring so they do not burn. Add the lemon zest, lemon juice, and the remaining butter.

5. 5

   5. Pour in the reserved pasta water and stir until a glossy, light sauce forms. Add black pepper and adjust the salt if needed.

6. 6

   6. Add the drained tortelloni and the grated Parmesan. Toss gently for 1 minute so the sauce coats the pasta without breaking it.

7. 7

   7. Turn off the heat and add the fresh basil. Toss once more and serve immediately with extra Parmesan if desired.