1. Bring a large pot of salted water to a boil and cook the tortellini according to package directions. Add the peas during the last 2 minutes of cooking. Reserve 2 tbsp pasta water, then drain.

2. Heat olive oil in a large skillet over medium heat. Add garlic and cook for 30 seconds until fragrant.

3. Pour in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, stirring often.

4. Stir in the pesto, Parmesan cheese, salt, and black pepper until smooth.

5. Add the drained tortellini and peas to the skillet. Toss gently, adding reserved pasta water as needed to loosen the sauce. Serve warm.