Peel lemon but don't peel the white pith (that's the bitter part). Chop the lemon finely. If you have a lemon zester, you can use that instead to prepare fine lemon zest
Peel and chop garlic fine.
Keep fresh basil and other ingredients ready.
Bring a pot with salt water to boil.
Place tortellini in boiling saltwater and boil as per package instructions. They are done when they swim to the surface. Take from the water and keep aside.
Flavored Olive Oil
Heat up a skillet with olive oil and saute garlic over a medium to low heat setting.
Stir in chopped lemon peel and keep over the same heat setting. Stir for a minute or so.
Season with salt and black pepper and mix in. Take from the heat.
Toss tortellini in flavored olive oil.
Top with fresh basil and parmesan.
Serve up hot and enjoy.
Pick a lemon that hadn't been sprayed with pesticides! Just peel a whole lemon and use what you need to make this dish. The rest of the chopped peel can be used in other dishes in the future. Store in an airtight container in your fridge.
We love spinach ricotta tortellini. Try getting two packs of 8.8 ounces tortellini if you want to use the base measurement for 2 servings.
I recommend using grated or shaved parmigiano reggiano as parmesan cheese topping.