Plump tortelloni and an extremely simple sauce. Keep the tortelloni al dente for the best eating experience. A new mid-week staple.
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Serves
2
Basil
Parmesan
Unsalted Butter
Lemon
Tortelloni
Olive Oil
Salt
Serves
2
Basil
Parmesan
Unsalted Butter
Lemon
Tortelloni
Olive Oil
Salt
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Step 1.
Place a pot of water on to boil. Season with salt. Finely grate the parmesan.
Step 2.
Add the butter into a saucepan on medium heat, let it melt fully and cook, stirring, until it turns brown and smells nutty, 2-3 mins.
Step 3.
Meanwhile, place ⅓ of your basil leaves into a food processor with 50ml of olive oil. Pulse until a green oil appears, it should still be a little chunky, not completely smooth. Season well with salt and pepper.
Step 4.
Drop the tortelloni into the boiling water for 2 mins.
Step 5.
Once the pasta is cooked, remove the pan from the heat. Add the pasta to the buttery sauce along with the basil oil and a few ladles of the cooking water. Add the parmesan and half of the basil leaves and toss well until it coats the pasta. Season with lemon juice, salt and pepper.
Step 6.
Tip onto your plates and garnish with the remaining fresh basil leaves, plus a little extra parmesan cheese.
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