Wash and dry the zucchini, peel the potato and scallions. Cut the vegetables into small cubes and the scallions into wedges, season everything with a drizzle of oil and arrange on a drip pan lined with baking paper. Cook in oven or air fryer for 15 minutes. Strain the vegetables when they are browned but still al dente, season with salt, and set aside.
Meanwhile, finely chop a few basil leaves with a knife and add them to the oil along with a pinch of salt. Also add a few leaves chopped with your hands, which are richer in oils, and let them steep.
Cook tortellini in boiling salted water, drain and transfer to a large plate, then toss with a drizzle of oil. Add the baked vegetables and stir again.
Remove the larger basil leaves, breaking them up with your hands, and spread the aromatic oil over the tortellini with the greens.
Serve the salad warm, finishing with a few fresh basil leaves.
Our egg pasta, gnocchi and chicche are as fresh and delicious as home-made.
With Nonna Rina, you can serve a gourmet meal in minutes.
We work hard every day to improve, and nearly all our packs are recyclable.
