This Cheese Tortellini with Peas and Pepper is one of the fastest pasta meals you can put on your dinner table. The whole thing comes together in about 15 minutes and it’s perfect for a quick and easy weeknight meal.  A creamy Parmesan and butter sauce with a fresh, sweet bite from the peas.

A closeup of tortellini topped with peas and chopped parsley

This is a cheese and pasta lovers dish. How can you say no to buttery, cheesy pasta with a sweet pop of spring peas? As an added bonus, it makes the best leftovers.

A cheese tortellini on a fork with green peas

Prepared just like cacio e pepe, this tortellini is just a simple cheese and pepper pasta that is so good. For some variety, you can also mix up the cheeses, using half pecorino and half Parmesan for a delicious combination.

I call this my “grab a few things from the grocery store for a quick dinner” idea. In addition, if you like to make your own Homemade Cheese Tortellini (like I do) and have them in the freezer, even better. 

A bowl of tortellini from overhead

Creating a creamy sauce without the use of cream is also really easy. Simply mix Parmesan cheese with the tortellini in the pan of butter and shallots, add a little of the pasta cooking water and you have an instant creamy, cheesy sauce. It takes minutes!

Fresh peas mixed with cheese tortellini in a white bowl with Parmesan cheese

This dish is made just like cacio e pepe (that uses spaghetti). It is just a simple cheese and pepper pasta that is so good. You can also mix up the cheeses, using half pecorino, half Parmesan for a delicious combination.

Peas are the perfect way to add a vegetable to a pasta dish. Plus, you can use fresh spring peas or frozen for when fresh are not in season.

Freshly made cheese tortellini

How do I make cheese tortellini?

I have the perfect step by step recipe guide to make my cheese tortellini.

Tortellini Serving suggestion

Optional additions, cooked pancetta (or unsmoked bacon), ham, lemon zest, garlic, chopped tomatoes, spinach.

Yield: 4

Cheese Tortellini with Peas and Pepper

A white bowl with cheese tortellini with green peas

Premade tortellini is mixed with a creamy sauce made with butter, Parmesan and pepper along with a fresh pop from sweet peas.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 8 tablespoons (113 grams) unsalted butter * see note
  • 1 large (½ cup/60 grams) shallot, chopped
  • 1 cup (60 grams) Parmesan cheese, grated
  • 1 ½ cups (195 grams) fresh or frozen peas see note
  • 18 ounces (510 grams) 6 cups cheese tortellini
  • ½ teaspoon ground black pepper
  • Chopped parsley for garnish


  1. To a large, high-sided pan pan add the butter over medium heat. When bubbly add the shallot. Cook until softened, make sure the butter doesn’t brown.
  2. When the water is boiling, add the tortellini and cook until they float to the top. If using store bought, cook according to package directions.
  3. When the tortellini is done, use a slotted spoon to transfer straight into the butter and shallots.
  4. Use a cup to reserve some of the pasta cooking water.
  5. Add the Parmesan, pepper and peas. Stir well to create a creamy sauce by mixing the cheese with the butter adding a little water to make it to your liking. Turn off the heat and serve immediately with chopped parsley.


I use unsalted butter because of the salt content in the cheeses.

You can add the peas right from the freezer.

Nutrition Information



Serving Size


Amount Per Serving Calories 686Total Fat 33gSaturated Fat 16gTrans Fat 1gCholesterol 56mgSodium 543mgCarbohydrates 74gProtein 22g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.