Ricotta and Spinach Tortellini with Basil infused oil
3 large sundried tomatoes
250g pack ricotta and spinach large tortellini
Basil infused oil
25g pine nuts
Pinch torn basil
Pinch Parmigiano reggiano (optional)
Chop 3 tomatoes and cook your Ricotta and Spinach Large Tortellini according to pack instructions, drain and toss with some basil-infused oil.
Serve immediately, scattered with the Toasted Pine Nuts and the tomatoes, torn basil leaves (optional) and shavings of Parmigiano Reggiano.