Method

• 1.
  Bring a large pot of salted water to the boil, add the tortellini. Return the water to the boil, then reduce heat to medium and cook until ‘al dente’.
• 2.
  While the pasta is cooking, toast the pine nuts gently in a large frying pan, then remove. Heat the oil in the pan, fry the prosciutto for 2 minutes. Drain the tortellini and add to the pan.
• 3.
  Add the pesto, combine for 1 minute. Serve the tortellini with a pinch of white pepper and toasted pine nuts to taste. For a delicious alternative, replace the pine nuts with roughly chopped walnuts.