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Creamy Pesto Tortellini

by A Joeys planner

Cheese tortellini tossed in a light pesto cream sauce with baby spinach.

Ingredients

• 20 oz Refrigerated cheese tortellini
• 7 oz Basil pesto
• 1/2 cup Heavy cream
• 5 oz Baby spinach

Instructions

1. Boil a large pot of salted water.
2. Cook tortellini for 3-5 minutes until they float.
3. Reserve 1/4 cup pasta water, then drain.
4. Return pasta to pot and stir in pesto and heavy cream.
5. Add spinach and stir until wilted from the heat.
6. Thin with pasta water if needed and serve immediately.