Tortelloni with Creamy Tomato Sauce and Spinach

Make this easy creamy tomato sauce for your stuffed pasta like tortelloni or tortellini in a matter of minutes. Minimal ingredients well put together can create loads of flavour.

1 lbs fresh tortelloni or tortellini (450 g)
4 Tbsp. sun-dried tomato pesto I used Scala or Delallo in the US
1-2 cloves garlic
4 basil leaves or ½ tsp. dried basil
1 cup heavy whipping cream (250 mL)
1 cup fresh spinach (30 g)
½ cup Parmesan Cheese, Asiago or Pecorino, freshly grated (50 g)
sea salt

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

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.

Drain the tortelloni while reserving ½ 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 Parmesan cheese, freshly grated and black pepper.

Makes 4 servings.