• Before starting, bring a large pot of salted water to a boil. Wash and dry all produce. 
• Heat a large non-stick pan over medium.
• When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.** Remove from heat.
• Using tongs, transfer bacon to a paper towel-lined plate. Set aside. 
• Meanwhile, slice green onions, keeping green and white parts separate.
• Discard fat from the pan.
• Reheat the same pan over medium-high, then add 1 tbsp (2 tbsp) butter, corn, green onion whites and 1 tbsp (2 tbsp) water. Season with salt and pepper. Cook for 4-5 min, stirring often until corn is golden.

• Sprinkle Cream Sauce Spice Blend over top. Stir to coat corn and green onions.
• Add cream, cream cheese, pesto and 3/4 cup (1 1/2 cups) water. Season with salt and pepper.
• Bring to a simmer. Reduce heat to medium.
• Cook for 3-5 min, stirring occasionally, until sauce thickens slighty.

• Meanwhile, to the boiling water, add tortellini. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite.
• Reserve 1/4 cup (1/2 cup) pasta water. Strain tortellini, then add to pan of sauce. Stir to coat. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.)
• Add spinach. Season with salt and pepper. Stir for 30 sec, until spinach wilts.

• Divide tortellini between bowls.
• Sprinkle cheddar and remaining green onions over top.
• Roughly crumble bacon over top.

If you've opted to add bacon, heat a large non-stick pan over medium. When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.** Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside. Meanwhile, slice green onions, keeping green and white parts separate. Discard fat from the pan. Reheat the same pan over medium-high, then cook corn as the recipe instructs.

Roughly crumble bacon over plated pasta.