• Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
• Meanwhile, peel, then thinly slice shallot.
• Roughly chop spinach.
• Peel, then mince or grate garlic.

• Add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min.
• Reserve 3/4 cup (1 1/2 cups) pasta water.
• Drain and return tortellini to the same pot, off heat.

• Heat a large non-stick pan over medium-high heat.
• When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
• Transfer to a plate, then cover to keep warm.

• Meanwhile, prick tomatoes with a fork.
• Add 1 tbsp (2 tbsp) butter to the same pan (used in step 3), then tomatoes. Cook, stirring occasionally, until blistered, 4-5 min.
• Reduce heat to medium.
• Add shallots and garlic. Cook, stirring constantly, until softened, 2-3 min. Season with salt and pepper.

• Add cream cheese to the pan with veggies. Cook, stirring often, until melted, 1-2 min.
• Add pesto, reserved pasta water, spinach and half the Parmesan. Cook, stirring often, until sauce thickens slightly and spinach wilts, 2-3 min.
• Remove from heat.
• Season with salt and pepper.

• Add sauce to the pot with tortellini. Stir until combined, 1-2 min.
• Season with salt and pepper, to taste.
• Divide tortellini between bowls.
• Sprinkle remaining Parmesan over top.

If you've opted to get ground pork, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Transfer to a plate, then cover to keep warm.