Step 1

Bring a large stock pot of salted water to a boil, cook tortellini according to directions on the package (about 5 minutes). Add the sugar snap peas during the last 2-3 minutes of cooking time. Drain and set aside.

Step 2

In a large skillet or Dutch oven over medium heat and the olive oil. Add the shallot and cook until fragrant, then add the garlic, stirring frequently to prevent burning. When they are both translucent, add the chicken broth, heavy cream, salt, pepper, lemon zest, and dill.

Step 3

Bring mixture to a boil, then reduce the heat to medium-low and simmer until the sauce has thickened and coats the back of a spoon. Add half of the cheese and stir until melted, then add in the tortellini and peas. Toss to coat and garnish with remaining cheese and additional dill, if desired.