You will need:
1 courgette per person
A pack of tortellini of choice (my personal choice was Spinach & Ricotta, 99p from my local Lidl)
Lemon juice
Black pepper
Pesto of choice (mine is either homemade, stored in the freezer or Sacla's basil pesto)
Take a potato peeler to a couple of courgettes to leave them in thin ribbons, as above. Elegantly dumped into a large heavy base pan or a wok with a splash of olive oil, plenty of lemon juice and black pepper, keep the heat very low, keep an eye on the courgette, it shouldn't need more than 2-3 minutes- think slightly wilted and warmed, rather than cooked.
Put the tortellini into boiling water- usually they only require a minute or so to cook, but keep your eye on the destructions on the pack. Once they're done, drain, and add to the pan/wok of courgette. Mix thoroughly and add a spoonful of pesto to mix. Side note- you may choose to drain some of the lemon juice before add the pesto, depending on how much you've used.
Serve- preferably with a good crisp chilled glass of white and a sprinkling of Grano or Parmesan.
