30-Minute Creamy Pesto Tortellini Skillet



For the pasta:
(1) 20 ounce package spinach ricotta tortellini (or your favorite variety)
2 tablespoons extra virgin olive oil
1 lb. baby bella mushrooms, stems removed and sliced
½ cup sundried tomatoes*
½ cup toasted walnut pieces*
grated parmesan, for serving

For the pesto sauce:
4 cups baby spinach leaves*
1 clove garlic, minced
2 tablespoons fresh lemon juice
3 tablespoons toasted walnut pieces
¼ cup freshly grated parmesan
¼ cup + 2 tablespoons extra virgin olive oil
salt and pepper, to taste
2-4 tablespoons heavy cream (I used 2)