Tortellini met champignons en pesto-roomsaus

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(2 personen)

150 gr tortellini met kaasvulling (Grand'Italia)
zout, peper
1 eetlepel olijfolie
1 geperst teentje knoflook
1 gesnipperd sjalotje
150 gr kastanjechampignons in plakjes
11/2 dl crème fraîche
2 eetlepels pesto

Kook de tortellini in ruim water met wat zout volgens de gebruiksaanwijzing
beetgaar.
Bak de knoflook en de sjalot ± 5 minuten in de olie.
Voeg de champignons toe en bak die al omscheppend ± 5 minuten.
Meng de crème fraîche en de pesto erdoor en breng op smaak met
zout en peper.
Vermeng de tortellini en de saus.
Serveer er een salade bij van beetgaar gekookte bloemkool en broccoli met een
dressing van citroensap, sojasaus, bieslook, zout, peper, olijfolie en blokjes
tomaat en bestrooid met geroosterde amandelsnippers.