Before starting, wash and dry all produce. 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, drain roasted red peppers, then pat dry with paper towels. Cut into 1/4-inch slices. Peel, then mince or grate garlic. Roughly chop spinach.

Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then garlic and roasted red peppers. Cook, stirring occasionally, until fragrant, 2-3 min. Season with salt and pepper.

Meanwhile, add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/3 cup pasta water (dbl for 4 ppl), then drain.

Add sun-dried tomato pesto and cream to the pan with roasted red peppers. Cook, stirring often, until sauce thickens slightly, 2-3 min. Season with salt and pepper.

Add tortellini, spinach and reserved pasta water to the pan with sauce. Season with salt and pepper, then gently toss until spinach wilts, 1 min.

Divide tortellini between plates. Sprinkle Parmesan over top.