The perfect throw-in-the-pan kinda dinner when you have a house full of rumbling bellies and are short on time. Shop-bought tortelloni are super versatile and incredibly handy to have a packet of in the fridge, especially for mid-week meal emergencies.
Based on 4 servings, adjust as needed.
Place a large pan of water onto the stove to boil and add a large pinch of salt.
If using pine nuts, toast these in a dry frying pan for 3-4 minutes until golden brown and leave to one side.
Place a large frying pan on a medium heat and add the olive oil. Once hot, add the garlic and fry for 30 seconds. Add the sliced courgettes and cook for a further 6-8 minutes until they start to take on a little colour. Now add the halved tomatoes. Cook these with salt and pepper for 5-6 minutes until they start to break down.
Add the tortelloni to the pan of boiling water, and cook for 2 minutes before draining, reserving half a cup of the pasta water.
Add the pesto to the tomatoes along with a little splash of the reserved pasta water. Bring to a simmer before tipping in the drained the tortelloni. Stir well to coat the pasta in the sauce and check for seasoning. Fold through the picked basil before serving. Don't forget a scattering of toasted pine nuts and a generous grating of veggie hard cheese (if using).