A delightful and easy-to-prepare dish combining the rich flavors of pesto, spinach, and cheese-filled tortellini.
Cook the tortellini in a large pot of boiling salted water according to the package instructions. Drain and set aside.
Ensure the water is well-salted to enhance the pasta's flavor.
In a skillet over medium heat, sauté the minced garlic until fragrant.
Avoid burning the garlic by stirring constantly.
Add the fresh spinach to the skillet and cook until wilted.
Cover the skillet briefly to help the spinach wilt faster.
Stir in the basil pesto and vegetable broth, cooking until heated through.
Adjust the consistency of the sauce by adding more broth if needed.
Combine the cooked tortellini with the sauce in the skillet, tossing to coat evenly.
Gently toss to avoid breaking the tortellini.
Serve the tortellini topped with grated parmesan, toasted pine nuts, and a sprinkle of red pepper flakes.
Serve immediately for the best flavor and texture.
