Boil the tortellini in plenty of water, until fully cooked (usually around 4 - 5 minutes).
Meanwhile, melt the Bertolli with Butter in a large frying pan, and add the torn sage leaves and pine nuts. Cook over a fairly low heat for a couple of minutes, stirring regularly, until the pine nuts are golden. Add the pumpkin seeds.
When the pasta is cooked, drain it and add it to the pan. Toss to combine, and serve topped with vegetarian parmesan-style cheese.