Creamy tomato and pesto tortellini

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.