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Creamy tomato and pesto tortellini

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

Ingredients 5
Servings 3
Time 5 minutes


  • 500
    spinach and ricotta tortellini
  • 50
    sun-dried tomato pesto
  • 150
  • 15
    fresh basil, shredded
  • fresh Parmesan cheese, grated


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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