This is really one of those dinners that are perfect for when you don’t have the energy to make dinner. Easy peasy, shop bought tortellini tossed in a creamy pesto sauce – one of my go-to pasta sauces when I am starving and tired – and then shown the grill to crisp up. From fridge to fork in under 10 minutes. Winning.
Method
- Preheat the grill to high. Cook the tortellini for 1-2 minutes in pan of boiling water until heated. Drain and refresh, keeping a slurp of the pasta water.
- Heat a frying pan over a medium heat and add the spinach and 1 tbsp of water. Stir-fry for 1-2 minutes until the spinach has wilted. Turn the heat off and scoop the cream cheese into the pan. Add the pesto and a good pinch of salt and pepper. Mix together really well.
- Tip the pasta into the pan and pour in 50ml of the pasta water to loosen the sauce so that its really creamy. Scatter the Parmesan over the top and grill for 3-4 minutes until a little golden. Serve immediately.
Ingredients
Serves 2
300g pack fresh spinach and ricotta tortellini
100g spinach
100g cream cheese
2 tbsp pesto
10-20g parmesan cheese (decadence depending)
Sea salt and pepper
