3/4 lb (375 g) store-bought cheese Tortellini

1/3 cup (75 ml) store-bought pesto

Salt and pepper

2 onions, chopped

2 store-bought roasted bell peppers, diced

1/2 cup (125 ml) grated Parmigiano-Reggiano cheese

In a large pot of salted boiling water, cook the cheese tortellini until al dente. Keep 125 ml (1/2 cup) of the cooking water aside. In a bowl, combine the tortellini, pesto and reserved cooking water. Season with salt and pepper. Add your choice (or even all three) of onions, chopped and browned in oil, bell peppers or cheese.

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