Cook 300 g Tortellini according to the packet instructions.
Heat 1 teaspoon Olive oil over a low heat and cook 3 Shallots and 2 Garlic cloves for 4 minutes.
Add 60 g Spinach, 20 g Parmesan, 100 ml Reduced fat creme fraiche, 3 tablespoon Pesto, and the juice and zest of 0.5 Lemon. Mix well.
Drain the tortellini, reserving 50 ml Pasta water. Add the tortellini and water to the pan. Stir and return to the heat for 1 minutes.
Notes
If you are using store bought pesto, then the fresh refrigerated pesto you can get in the supermarket or farmers shop has much more flavour than a jar.
We love using sun-dried tomato pesto for something a little different.
Pesto should not be cooked at a high heat, so it just needs to be tossed with the pasta and warmed through.