Preperation

1. Start by making the almond pesto. Heat a splash of olive oil in a pan.
2. Roast the sliced ​​almonds and pine nuts and then drain on a paper towel.
3. Place the toasted almonds and pine nuts in a blender or measuring cup.
4. Pick the leaves from the basil and parsley. Also put them in the blender or measuring cup.
5. Add the peeled garlic. Pour in the olive oil and blend or mix with a hand blender into pesto.
6. Season the almond pesto further with lemon juice, pepper and salt.
7. Bring a generous amount of water with a pinch of salt to the boil to cook the tortelloni later.
8. Drain the sun-dried tomatoes and artichokes and cut into pieces.
9. Cook the tortelloni 3 minutes al dente in the salted water (5 minutes for frozen pasta).
10. Drain the tortelloni and rinse briefly under cold running water.
11. Drain in a colander.
12. Mix the tortelloni with the almond pesto, sun-dried tomatoes, artichokes and olives.
13. Season with salt and pepper.
14. Finish with a handful of arugula if desired.

Buon appetito!