Tortellini with pesto cream sauce and spinach

Ingredients for 4 servings:

• 1 onion(s)
• 1 clove(s) garlic
• 200 g baby spinach
• 200 g cherry tomatoes
• 2 tbsp sunflower oil
• 200 ml vegetable stock
• 100 ml dry white wine
• 100 ml cream
• 2 tsp pesto, green
• 60 g Parmesan, grated
• 2 packs of tortellini from the refrigerated section

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

simply

Peel and finely dice the onion and garlic. Wash the spinach (not necessary for frozen spinach) and tomatoes, then halve the tomatoes. Heat the oil in a large pan and sauté the onion until translucent. Then briefly fry the garlic. Add the vegetable stock, cream, and wine and bring to a boil. Add the pesto and 3 tablespoons of the Parmesan cheese and let it melt. Add the tortellini to the sauce and cook until al dente (about 5 minutes). Then briefly toss the spinach and tomatoes with the sauce and serve with the remaining Parmesan cheese.