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Wash beets thoroughly with soap and warm water to remove any dirt, then pat dry with paper towels
Remove all produce from any packaging and discard packaging
Mince garlic and shallots on a cutting board, keeping them separate
Turn oven on to 425 degrees. Let preheat, at least 15 minutes
Bring a large pot of salted water to a boil in a medium pot
Prepare a baking sheet with foil and cooking spray. Only use lemon is used in this recipe
Prepare the ingredients: Mince garlic and shallots. Zest and juice lemon. Cut beet and poke wedges (remaining half in pieces to use in your platter). Mince chives
Cook the tortellini: Drop water to boiling, add tortellini and cook until al dente. Remove from boiling. Reserve ½ cup tortellini cooking water. Drain tortellini in a colander/strainer and set aside
Make the sauce: Return pan used to cook tortellini to medium heat. Add cream base, Parmesan, ½ cup reserved tortellini cooking water, and shallot mixture. Simmer until slightly thickened and tortellini is heated through, 2-3 minutes
Add tortellini and finish dish: Add tortellini to sauce and toss until coated. Divide between bowls. Plate dish as pictured on card. Drizzle tortellini with pistachios and goat cheese. Garnish with lemon zest and chives. Enjoy