Stanley's Supper Box: Tortelloni alla Genovese

Spinach & Cheese Tortelloni with Pesto

Bring a large stockpot of salted water to a rolling boil and add your tortelloni, making sure not to crowd them too much. Boil for 6-8 minutes or until all the tortelloni float at the top of the water. Drain the tortelloni but save about a cup of the pasta water on the side. Toss together the tortelloni, 1 tablespoon of butter, and 3-4 tablespoons of pesto. Use the reserved pasta water to make the sauce silkier if necessary. Finish with parmesan.