Creamy tomato and pesto tortellini

Name: Creamy tomato and pesto tortellini
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 3 servings
Cuisine: Bistro
Ingredients: 500.00 g pasta spinach and ricotta filled tortellini; 50.00 ml pesto sun-dried tomato; 150.00 ml cream; 15.00 ml fresh basil shredded; 0.00 parmesan cheese grated

3 servings Prep: 5 mins, Cooking: 20 mins

Rate this recipe

Starch

By Food24 November 03 2009

Print Recipe

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (5)

500.00 g	pasta — spinach and ricotta filled tortellini
50.00 ml	pesto — sun-dried tomato
150.00 ml	cream
15.00 ml	fresh basil — shredded
0.00	parmesan cheese — grated

Tap for ingredients

Method:

Cook the tortellini in rapidly boiling salted water until just done. Drain.
Mix the pesto, cream and basil in a saucepan and bring to the boil.
Simmer uncovered for a few minutes or until the sauce thickens slightly. Add the tortellini.
Spoon into plates or bowls and sprinkle with freshly grated Parmesan cheese.
Serve immediately.