Week 3: Pistachio-Pesto Tortellini

Striped tortellini filled with pistachio–basil pesto and a lemon–cream filling, served over caramelized onion purée with butter-toasted breadcrumbs.

Ingredients:

Basil, Spinach, Pistachio, bread crumb, heavy cream, onion, lemon, garlic, butter, honey, truffle oil

salt, black pepper, chili flake

Blanch spinach for 15 seconds, blend til smooth, add to 00 flour with egg yolk

Toast shelled pistachio

also toast breadcrumb with butter