Tortelloni rápidos con espinacas en salsa cremosa de tomate

Ingredientes

• 450 g / 1 lbs fresh tortelloni (or tortellini)
• 4 tbsp sun-dried tomato pesto
• 1-2 cloves garlic
• 4 basil leaves (or 1/2 tsp dried basil)
• 250 ml / 1 cup double/heavy whipping cream
• 30 g / 1 cup fresh spinach
• 50 g / 1/2 cup Parmesan Cheese (or other hard cheese like Asiago or Pecorino)
• salt to taste

Preparación

1. 1

   Set a large pot of salted water boiling and cook the tortelloni according to package instructions.

2. 2

   Meanwhile in a large and deep pan heat the sun-dried tomato pesto together with minced garlic over low heat and fry while stirring for no longer than 30 seconds. Then add the basil, heavy cream and whisk to combine. Bring to a simmer, then add the spinach and let it wilt for a minute, then stir in the grated cheese. Take off the heat and keep warm.

3. 3

   Drain the tortelloni while reserving 1/2 cup of pasta water. Add the tortelloni directly to the sauce and toss gently to combine. If the dish is a bit dry add a splash of the reserved pasta water to loosen it until the right consistency. Serve immediately with additional grated Parmesan and black pepper.