Instructions:

Cook tortellini in a large pot of salted, boiling water according to packet instructions until ‘al dente. ‘

In the meantime, toast pine nuts in a dry skillet set over a moderate heat until golden-brown and aromatic.

Drain tortellini when ready and spread out on plenty of paper towels to dry.

Heat olive oil in a large skillet set over a moderate heat until hot. Add leek, garlic and a pinch of salt, frying until leek is softened and garlic is golden.

Add cooked tortellini and pesto to skillet, sautéing until warmed through, 2-3 minutes.

Divide between warm plates and top with toasted pine nuts and some basil leaves before serving.