Boil the tortellini: Fill a large pot with salted water and bring it to a rolling boil. Add the tortellini and cook according to the package instructions — usually 2-3 minutes for fresh tortellini or 8-9 minutes for dried. You'll know they're done when they float to the surface and feel tender when pressed gently with a fork. The water will look slightly cloudy from the pasta starch, which is perfectly normal.

Drain and cool quickly: Drain the tortellini in a colander and immediately rinse them under cold running water for about 30 seconds. This stops the cooking process and cools them down fast. Shake the colander well to remove excess water — you want the tortellini slightly damp but not dripping wet. You'll notice they feel cool to the touch and have a pleasant, bouncy texture.

Toast the pine nuts: While the tortellini cools, place a small dry frying pan over medium heat. Add the pine nuts and shake the pan frequently. After about 2-3 minutes, you'll hear them start to pop softly and smell a warm, nutty aroma. Once they turn a light golden brown, tip them onto a plate immediately — they burn very quickly once they start colouring.

Prepare the vegetables: Halve the cherry tomatoes — look for ones that are bright red and feel firm. Dice the cucumber into small, even cubes about 1cm in size. Slice the black olives into thin rounds. Roughly chop the baby spinach leaves so they're easier to mix through. The spinach will wilt slightly when combined with the warm tortellini, so don't chop them too finely.

Make the dressing: In a small jar, combine the pesto, olive oil, lemon juice, and balsamic vinegar. Screw the lid on tightly and shake vigorously until everything is well combined. The dressing should look emulsified and have a vibrant green colour with tiny flecks of basil visible throughout. Taste it — it should be tangy from the lemon, rich from the oil, and intensely herby from the pesto.

Assemble the salad: In a large salad bowl, combine the cooled tortellini, cherry tomatoes, cucumber, olives, and chopped spinach. Pour the dressing over the top and toss gently with salad servers until everything is evenly coated. The tortellini will take on a beautiful green hue from the pesto, and the vegetables will glisten with the dressing. Add the toasted pine nuts and Parmesan shavings, then toss once more.

Season and rest: Taste the salad and add salt and black pepper as needed. Remember that the tortellini and Parmesan are already salty, so go easy at first. Let the salad rest at room temperature for 5 minutes before serving — this short rest allows the flavours to settle and the tortellini to absorb a little more of the dressing. The salad should look glossy, colourful, and inviting.