• In a large 12-inch skillet, add 2 cups heavy cream and ¼ cup prepared pesto. Whisk to combine and bring to a simmer over medium-high heat.
• Add 2 (10 oz.) packages of cheese tortellini, stirring to combine. Cover and continue cooking for 6 minutes or until tortellini has softened and the sauce is thick and creamy.
• Meanwhile, halve the 10 oz. container or tomatoes and season liberally with salt and pepper.
• Turn off heat and stir in 1 (8 oz.) package mozzarella cheese pearls and the cut tomatoes; toss to combine.
• Optional Extras: Crisp 1 (4 oz.) package diced pancetta in the same skillet before you begin cooking the tortellini. After crisping, set aside on a paper towel lined plate and continue cooking in the same skillet. Once the dish is complete, finish with a drizzle of balsamic vinegar or glaze and freshly torn basil leaves.

SERVING SUGGESTIONS

• Serve with crusty bread and a simple green salad.

SWAP SUGGESTIONS

• Protein: Add the crisped pancetta or swap the cheese tortellini for a meat filled option.
• Heavy cream: Swap heavy cream for marinara sauce.
• Mozzarella cheese: Swap mozzarella for shredded Parmesan.

MAKE AHEAD

• If using a homemade pesto, make and store in airtight container for up to 3 days.