In small frying pan sauté pine nuts over medium-high heat until lightly golden and fragrant for about 3 minutes, then reserve.
Blanch basil leaves in salted boiling water for 30 seconds. Drain and transfer in iced water. Drain again and dry. Put the oil and basil leaves in a blender and blend until smooth.
In the meantime, cook the Tortelloni according to package instructions. Drain and season with olive oil. Top with toasted pine nuts, sprinkle with lemon zest and serve.