Cheese Tortellini With Spinach & Goat Cheese - cooking recipe

Ingredients

12 ounces fresh cheese tortellini (cooked according to package directions)
1/2 cup pesto sauce
2 cups Baby Spinach, coarsely chopped
4 ounces crumbled goat cheese
1 large lemon, juice and zest of
fresh ground black pepper

Preparation

In a large pot, boil water for tortellini. Once the water comes to a boil, add salt if desired and cook pasta.
In the meantime, put the pesto, spinach, goat cheese, lemon zest & juice in a large serving bowl.
Drain the tortellini and add to the serving bowl.
Add about 1/4 cup of the cooking water and toss.
Goal is to melt the cheese and pesto, but not to make a watery sauce.
The sauce should really cling to the pasta, so be careful NOT to add TOO MUCH water.
Grind some pepper over the top.
Taste, adjust seasonings and serve.