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.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.