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In a large skillet, melt the butter over medium heat. Once ist starts to foam, whisk in the flour and cook for 30-60 seconds.
Slowly whisk in the broth mixing until smooth. Bring to a simmer, then begin to whisk in the heavy cream slowly until it is fully combined. Bring to a simmer again and allow to simmer for 2-3 minutes.Whisk in the pesto and grated parmesan cheese until smooth.
Add the frozen tortellini (without cooking) straight to the pesto cream sauce, mix, and simmer for 4-5 minutes or until the tortellini is heated and tender.
Garnish with freshly chopped basil and serve immediately.