In 3-quart saucepan, cook tortellini and peas as directed on tortellini package. Drain in colander; cover to keep warm.
In same saucepan, mix half-and-half, 2 tablespoons of the Parmesan cheese and the cream cheese spread with wire whisk. Cook over low heat, stirring constantly, until smooth.
Stir in cooked tortellini and peas. Cook 1 to 3 minutes, stirring occasionally, until hot. Sprinkle individual servings with remaining 2 tablespoons Parmesan cheese and the pepper.