Cook the tortellini according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the diced ham to the skillet and cook for 2-3 minutes until lightly browned.
Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and the sauce is smooth.
Add the cooked tortellini and peas to the skillet, stirring to coat everything in the creamy sauce. Season with salt and pepper to taste.
Cook for an additional 2-3 minutes until the peas are heated through and the tortellini is well coated.
Serve hot, garnished with chopped fresh parsley if desired.
Variations & Tips
For a vegetarian version, omit the ham and add sautéed mushrooms for an earthy flavor. You can also substitute the heavy cream with half-and-half for a lighter sauce. If you prefer a bit of spice, add a pinch of red pepper flakes to the sauce. For a gluten-free option, use gluten-free tortellini available at many specialty stores.
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