Start by bringing a large pot of salted water to a rolling boil. Add the tortelloni and cook according to package instructions, usually 3-5 minutes. Drain and reserve 1/2 cup of pasta water.

In a large skillet over low heat, add the sun-dried tomato pesto and minced garlic. Sauté for about 30 seconds until fragrant.

Add fresh basil and heavy cream to the skillet, whisking until smooth. Bring the mixture to a simmer over medium heat.

Stir in fresh spinach and let it wilt for about one minute. Mix in grated Parmesan cheese until melted.

Add the drained tortelloni to the creamy sauce. Toss gently to coat the pasta. Add reserved pasta water for desired consistency.

Serve immediately, garnished with additional Parmesan cheese and cracked black pepper.