Tomato & Mozzarella Tortelloni with Pistachio Pesto

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle and peel your garlic

Strip your mint leaves from their stems, discard the stems

Add your tomato & mozzarella tortelloni to a pot of boiled water and bring to the boil over a high heat

Cook for 2-3 min, then add your blanched peas to the pot and cook for 1 min further or until the tortelloni is cooked with a slight bite and the peas are refreshed

Once done, drain the cooked tomato & mozzarella tortelloni and refreshed peas, reserve the pot and a cup of the starchy pasta water

Set aside a few basil and mint leaves and half of your grated Italian hard cheese for garnish (you'll use the rest later!)

Add the peeled garlic, pistachio nuts, the remaining grated Italian hard cheese, remaining basil (including the stalks), and remaining mint leaves to a food processor

Add the juice of half your lemon[s], 2 1/2 tbsp [3 1/4 tbsp] [4 1/4 tbsp] olive oil and a pinch of salt and pepper

Blitz until you are left with a smooth paste – this is your pistachio pesto

Tip: No food processor? Chop everything up as finely as you can and mix it together!

Return the reserved pot to a medium heat and add the drained tomato & mozzarella tortelloni and peas

Add the pistachio pesto and stir gently until the pasta is coated in the pesto and everything is warmed through – this is your pistachio pesto with tomato & mozzarella tortelloni

Tip: Add a splash of starchy pasta water if your sauce is looking a little dry

Cut the remaining lemon into 1 wedge per person