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Creamy Pesto Tortellini with Sun-Dried Tomatoes & Spinach

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A rich and flavorful pasta dish featuring cheese-filled tortellini tossed in a creamy pesto sauce with sun-dried tomatoes and fresh spinach.

Ingredients

Scale

For the Crust:

  • 1 lb cheese tortellini
  • 1/2 cup sun-dried tomatoes, chopped
  • 2 cups fresh spinach
  • 1/2 cup heavy cream
  • 1/4 cup pesto
  • 1/4 cup grated parmesan cheese
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions

1. Prepare the Crust:

  1. Cook tortellini according to package instructions. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute.
  3. Add sun-dried tomatoes and spinach to the skillet. Cook until spinach wilts, about 2-3 minutes.
  4. Reduce heat to low and stir in heavy cream, pesto, and parmesan cheese. Mix until smooth.
  5. Add cooked tortellini to the skillet and toss to coat evenly with the sauce. Season with salt and pepper.
  6. Serve warm, garnished with extra parmesan if desired.

Notes

You can customize the seasonings to taste.

Find it online: https://thecookingjournal.com/creamy-pesto-tortellini-spinach-tomatoes/