Super quick recipe that is tasty! You can make it two different ways, I have given both recipes to use. The first recipe is for people who are a bit more conservative with their food, the second has more flavor for those who like to experiment!
1 8oz block cream cheese
1/4 cup milk
Cook the tortellini as directed. Drain and allow it to sit in the strainer while you create the sauce. In the same stock pot that you made the pasta, turn heat to medium low and add in cream cheese, milk and butter until the butter has melted. Add the pasta back to the pan and add in the pesto. Stir on medium low to continue making the sauce until the cream cheese has been blended throughout.
1/2 cup artichokes
1/2 cup sun dried tomatoes
1/4 cup Parmesan cheese
1t black pepper
While making the sauce and before adding the pasta back in, add in 1/2 cup of artichokes, 1/2 cup diced sun dried tomatoes and 1/4 cup Parmesan cheese with 1t black pepper. Once the sauce begins to steam add in the pasta and pesto, mix until completely blended.