Tuscan Pesto Tortellini

We didn’t have much in the pantry to work with except some jarred pesto from Trader Joes and chicken broth - both of which come in as MVP quite often for sauces. In the fridge, we had some cherry tomatoes and spinach about to go bad and some tortellini. See below for ingredients (you hopefully have on hand!) and recipe. Whipped this one up in 15min and it was a keeper!

INGREDIENTS

EVOO

2 garlic cloves, chopped

16oz cherry tomatoes, halved

1/2 tsp Oregano

1/2 tsp Basil

Red Pepper Flakes, to taste

Salt and Pepper, to taste

2-3 cups of low sodium Chicken Broth

10oz Tortellini (I used Trader Joes spinach)

1/4 cup Heavy Cream

Parmesan, shaved

2 cups Spinach

3 dollops, Pesto (I used TJ’s jarred pesto)

DIRECTIONS

1. Sautee garlic in EVOO until fragrant then add cherry tomatoes, orgeno, basil, red pepper flakes, salt + pepper. Sautee until tomatoes softened.

2. Add chicken broth and bring to a low boil.

3. Add tortellini, cover and cook for 2-3 min (here I added some more broth to my initial 2 cups so it didn’t dry up)

4. Uncover and add heavy cream and shaved parmesan

5. Add spinach and mix until wiltetd.

6. Turn off stove and add pesto.

7. Serve topped with shaved parmesan and black pepper.

Serves: 2