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1
Cook tortellini as directed on package, adding peas during last 3 to 4 minutes of cooking time. Drain; cover to keep warm.
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2
Meanwhile, melt butter in large nonstick skillet over medium-high heat. Add mushrooms and garlic; cook and stir 2 to 4 minutes or until mushrooms are tender. Add cream; bring to a boil. Remove from heat.
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3
Add cooked tortellini and peas; stir gently to coat. If desired, sprinkle each serving with shredded fresh Parmesan cheese. If desired, garnish with fresh herbs.
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