Bring a large pot of water to boil.
Toast nuts in a small skillet; watch closely so as to not burn.
In a food processor, add 2 cups spinach, melted butter, garlic, seasonings and toasted nuts.
Pulse and add olive oil through top spout until the mixture smooths.
Stop adding oil, but pulse together until completely smooth.
Taste for seasoning flavor.
Add more salt or pepper as needed.
In a large skillet cook turkey sausage - crumble and break up as you cook.
Remove meat from the skillet and drain on a paper towel.
Add seasoning blend and peppers to skillet. Cook until onions start to brown.
Meanwhile, cut zucchini into bite-sized pieces and add to the skillet.
Cut frozen asparagus spears into fourths, for bite-sized pieces.
Add to skillet and stir in. .
Once the water starts to boil, add frozen tortellini and peas. Boil for 4 minutes and strain.
Add turkey back to skillet.
Once strained, add tortellini and peas to the skillet.
Pour pesto sauce over pasta and vegetables.
Gently stir/toss together.
Add a couple of splashes of half and half or milk if needed. (pasta water could work as well)
Serve warm with crusty bread