Bring a large pot of salted water to a boil and cook the tortelloni according to the package directions until al dente.

While the pasta is cooking, heat the sun-dried tomato pesto in a large, deep pan over low heat. Add the minced garlic and sauté gently, stirring continuously for about 30 seconds until aromatic but not browned. Stir in the basil, then whisk in the heavy cream until the mixture is smooth and well combined.

Allow the sauce to come to a gentle simmer before adding the fresh spinach. Let the spinach wilt for about a minute, then incorporate the grated Parmesan cheese, stirring until the cheese melts into the sauce. Remove the pan from the heat but keep the sauce warm.

Drain the cooked tortelloni, reserving ½ cup of the pasta water. Transfer the tortelloni directly to the pan with the sauce and toss carefully to coat each piece. If the sauce appears too thick, add a splash of the reserved pasta water, stirring until it reaches your desired consistency.

Serve immediately, garnished with extra grated Parmesan and freshly cracked black pepper for an added layer of flavor. Enjoy this creamy and comforting dish while it's warm.