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Creamy tomato and pesto tortellini

YOU

Recipe from: 11/20/2003 12:00:00 AM

Ingredients 5

Servings 3

Time 5 minutes

Ingredients

500

g

spinach and ricotta tortellini
50

ml

sun-dried tomato pesto
150

ml

cream
15

ml

fresh basil, shredded
fresh Parmesan cheese, grated

Method

20 minutes

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.

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