“Pistachio Panache: Tortellini Transformed with Pesto Elegance”

A restaurant-quality lunch that anyone can prepare in just about 20 minutes.

Ingredients:

• 1 package of tortellini (preferably with pesto and pine nuts filling, but ricotta and spinach filling works too)
• 50g salted pistachios
• 35g pesto sauce
• Parmesan cheese, grated
• Pine nuts for garnish

Instructions:

1. Place a pot of water on the stove, add salt, and bring it to a boil.
2. While the water is heating, grind the pistachios in a food processor.
3. Once the water is boiling, add the tortellini and cook for about 1-2 minutes. Do not overcook.
4. In a separate pan, add the ground pistachios (reserving a bit for garnish) and toast them for a few minutes.
5. Stir in the pesto sauce and add two ladles of the water in which you cooked the tortellini.
6. Add two teaspoons of grated Parmesan cheese and mix well.
7. Add the cooked tortellini to the pan and toss to combine with the sauce.
8. Once well combined, serve on a plate and garnish with pine nuts, the reserved ground pistachios, and more grated Parmesan.

Enjoy your gourmet meal!