• Bring a medium pot (use a large pot for 4 servings) of salted water to a boil. (TIP: To bring to a boil faster, cover pot with a lid.) Wash and dry produce. • Peel and mince garlic. Finely dice tomato.

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add sausage* and cook, breaking up meat into pieces, until browned, 3-4 minutes. • Add garlic and cook, stirring occasionally, until garlic is fragrant and sausage is cooked through, 1-2 minutes. • Turn off heat. Stir in pesto until combined.

• Once water is boiling, add tortelloni to pot. Reduce to a low simmer and cook until tender and floating to the top, 3-4 minutes. • Reserve 1⁄2 cup pasta cooking water, then drain.

• Add drained tortelloni, tomato, and 1⁄4 cup reserved pasta cooking water to pan with sausage; toss to coat. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until tortelloni are thoroughly coated in sauce. • Divide pasta between bowls. Sprinkle with Parmesan and serve.