Pesto Tortellini in Red Pepper Sauce

Wash and dry the fresh produce. Halve the tomatoes.

In a large pan (or pot for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the halved tomatoes, tomato paste, peppers, capers, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined. Carefully add the romesco sauce, cream (shaking the packet before opening), spinach, and 1 cup of water (or 2 cups for 4 servings); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until combined and the spinach is wilted.

Add the tortellini; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until thoroughly combined and the sauce is slightly thickened (if the sauce seems too thick, add 1 tablespoon of water at a time to reach your desired consistency). Turn off the heat. Serve the finished tortellini garnished with the parmesan. Enjoy!