Creamy Pesto Tortellini Skillet Quick and Tasty Dish

Ingredients

• 9 oz package cheese tortellini (fresh or frozen)
• 1 cup heavy cream
• 1/4 cup pesto (store-bought or homemade)
• 1 cup cherry tomatoes, halved
• 1 cup baby spinach
• 1 tablespoon olive oil
• 1/4 cup grated Parmesan cheese (plus more for serving)
• 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 directions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the halved cherry tomatoes and cook for about 2-3 minutes until they begin to soften.
3. Add the baby spinach to the skillet and cook for an additional 1-2 minutes, stirring frequently, until the spinach is wilted.
4. Reduce the heat to low, then pour in the heavy cream and pesto. Stir until well combined and heated through.
5. Add the cooked tortellini to the skillet and gently toss to coat them with the creamy pesto sauce.
6. Sprinkle in the Parmesan cheese, toss again to combine, and season with salt and pepper to taste.
7. Allow it to simmer for 2-3 minutes, letting the flavors meld together.
8. Remove from heat, garnish with fresh basil leaves, and sprinkle extra Parmesan cheese on top before serving.