Creamy Pesto Tortellini Quick and Flavorful Meal

Ingredients

• 12 oz cheese tortellini
• 1 cup heavy cream
• 0.5 cup basil pesto
• 0.25 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• to taste salt and pepper
• for garnish fresh basil leaves

Instructions

1. In a large pot of boiling salted water, cook the cheese tortellini according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
3. Add the cherry tomatoes to the skillet and cook for 3-4 minutes until they start to soften.
4. Reduce the heat to low and pour in the heavy cream, stirring gently to combine with the garlic and tomatoes.
5. Gradually add the basil pesto, stirring to fully integrate it into the cream.
6. Add the cooked tortellini to the skillet and toss to coat the pasta in the creamy pesto sauce.
7. Stir in the grated Parmesan cheese and season with salt and pepper to taste. Let it cook for an additional 2-3 minutes to heat everything through.
8. Serve hot, garnished with fresh basil leaves and an extra sprinkle of Parmesan if desired.