Cook tortellini according to package directions, reserving 1/4 cup of the cooking water.

Melt butter in a skillet over medium heat.

Add minced garlic and cook for 1 minute, until fragrant.

Add prosciutto strips and cook for 2 minutes, until lightly browned.

Pour in heavy cream and bring to a simmer.

Add freshly grated nutmeg and simmer until the cream has thickened and reduced by half, about 5 minutes.

Stir in Parmesan cheese and thawed frozen baby peas.

Add the cooked tortellini to the skillet.

Pour in the reserved cooking liquid and toss to coat the tortellini with the sauce.

Season with salt and freshly ground black pepper to taste.

Serve immediately and enjoy!