Before starting, wash and dry all produce. Cut bacon into 1-inch pieces. Heat a large non-stick pan over medium-high heat. When hot, add bacon to the dry pan. Cook, stirring occasionally, until crispy, 7-9 min.** Remove the pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Carefully discard all but 1 tbsp bacon fat (dbl for 4 ppl) from the pan.

Add 10 cups hot water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, core, then cut peppers into 1/2-inch pieces. Peel, then thinly slice shallot. Halve zucchini lengthwise, then cut into 1/4-inch half-moons

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

Meanwhile, heat the pan with reserved bacon fat over medium-high. When hot, add shallots, zucchini and peppers. Cook, stirring occasionally, until softened, 3-4 min. Season with salt and pepper.

Add veggies, pesto, cream, reserved pasta water, half the bacon and half the Parmesan to the pot with tortellini. Stir until combined and tortellini is coated.

Divide tortellini between bowls. Sprinkle remaining Parmesan and remaining bacon over top.