Boil a large pot of water, gently loosen tortelloni, add to water + stir; cook 3-4 min until al dente, then drain

Meanwhile, heat 1 tbsp oil in skillet over med-high + cook brussels with salt/pep for 5-6 min until tender, stirring minimally to ensure browning

Toss drained pasta into the brussels with half the container of pesto (add 2-3 tbsp reserved pasta water to help coat the pasta in sauce if desired)

Divide to plates + it's time to eat!