Bolognese-style stuffed tortellini with zucchini pesto

Ingredients:
500g tortellini
2 mini zucchini
30g pine nuts
10g basil
30g grated Parmesan cheese
30g pecorino cheese
2g fine salt
125g extra virgin olive oil
3 sun-dried tomatoes

Preparation:
For the zucchini pesto: wash and grate the zucchini. Salt them and let them rest for 10 minutes. Add the extra virgin olive oil to a blender and blend the zucchini together with the pine nuts, grated Parmesan cheese, and diced pecorino cheese until you obtain a creamy pesto.

Cook the tortellini in salted water for 5 minutes.

Once cooked, drain the tortelli and add them to the pan. Sauté for 1 minute to mix the pesto well with the pasta. Serve, garnished with crumbled sun-dried tomatoes.

Tip: For a more flavorful zucchini pesto, add a pinch of ground black pepper.

ENJOY YOUR MEAL!