1 jar Bertolli® Mushroom Alfredo with Portobello Mushrooms Sauce
1 bag (15 oz.) frozen cheese tortellini, cooked and drained
1/2 cup toasted walnuts, chopped
Cook pancetta in 10-inch nonstick skillet over medium-high heat 4 minutes or until brown. Stir in shallots and garlic and cook 2 minutes. Stir in wine. Bring to a boil over high heat. Stir in Sauce. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Toss sauce with hot tortellini, then sprinkle with walnuts. Season, if desired, with cracked black pepper.