Heat your Blackstone griddle to medium-high heat. Add the diced pancetta and cook for 8-10 minutes, tossing occasionally. Remove from the griddle and drain excess oil on paper towels.
In the same pan, add the tomatoes to the rendered pancetta fat. Cook for 2-3 minutes, then add minced garlic, butter, Blackstone Tuscan Herb Seasoning, and a pinch of salt and pepper. Cook for another 2-4 minutes, tossing frequently.
Add the tortellini and chopped basil, tossing everything together. Cover with a dome and steam for 3-4 minutes.
Stir in the parmesan, asiago, and heavy cream. Continue tossing and cook for 4-5 minutes, or until the cream thickens and all cheese is melted.
Garnish with more fresh basil, parmesan, asiago, and lemon zest. Serve family style.
