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1 (20 oz) package refrigerated cheese tortellini

1 tbsp olive oil

2 cloves garlic, minced

1/3 cup sun-dried tomatoes (in oil), chopped

1/2 cup basil pesto

1/2 cup heavy cream or half & half

1/4 cup grated Parmesan cheese

Salt & black pepper, to taste

Fresh basil or extra Parmesan, for garnish

1. Bring a large pot of salted water to a boil. Cook tortellini according to package directions. Drain and set aside.

2. In a large skillet over medium heat, warm olive oil. Add garlic and sauté for 30 seconds.

3. Add chopped sun-dried tomatoes and stir for 1–2 minutes.

4. Reduce heat to low. Stir in pesto and cream until well combined.

5. Add Parmesan cheese, then toss in cooked tortellini. Stir gently to coat.

6. Season with salt and pepper as needed. Garnish and serve warm.

• Swap cream for Greek yogurt for a lighter option.

• Add grilled chicken or spinach for a heartier meal.

• Store leftovers in the fridge for up to 3 days.

Keywords: pesto tortellini, sundried tomato pasta, easy tortellini recipe, vegetarian pesto pasta