Easy Homemade Tortellini Pasta with Creamy Pea Pesto

Ingredients

For the Tortellini Dough:
• 400 grams all purpose flour + more for dusting
• 150 ml warm water
• 1/2 teaspoon salt
For the Pea Pesto:
• 1 cup cooked green peas
• 1 cup loosely packed fresh basil leaves
• 1 garlic clove, minced
• 1/2 cup pine nuts
• 1 tablespoon lemon juice
• 2 tablespoons extra-virgin olive oil
• salt and pepper, to taste

Method

1. Make the dough. In a large bowl, add flour and salt, mix together. Add about half of the water. Working from the outside of the bowl towards the center, adding small amounts of the remaining water as you go. You will end up with a lovely dough ball after about 10 minutes of mixing and kneading. Wrap the dough in a plastic wrap and refrigerate for one hour.
2. Make the pesto. Add all the ingredients into a blender and process until smooth. With a blender still on, start slowly pouring in the oil. Set aside.
3. On a lightly floured surface roll the dough out until it's about 0.5 cm thick. Using a small, circular cookie cutter, cut out rounds. Fold the dough in half over to seal tightly. Bring the 2 ends together and seal a little bit more and fold up the edge. Bring a large pan with water to a boil. Boil tortellini for 3-5 minutes until they float to the surface.
4. Drain pasta reserving a half cup of cooking water. Heat olive oil in a frying pan over medium heat and add pasta and pea pesto, toss until well combined, adding the reserved water if needed. Serve warm, garnished with fresh basil leaves, and pine nuts. Enjoy right away!

Nutrition Facts