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Bring a large pot of water to a boil and add a generous amount of salt.
Add the olive oil and crushed garlic to a large frying pan or skillet. Heat on a medium heat and fry the garlic for around 1 minute until fragrant (don’t let it brown).
Next, add the cream and bring to a boil. Once boiling, turn the heat down to a low simmer and add the peas, Parmigiano Reggiano, nutmeg and a pinch of salt and pepper. Stir to combine.
Add the tortellini to the boiling water and cook according to packet instructions (usually around 1 minute).
Keep the sauce slowly simmering, stirring every now and then so a skin doesn’t form. The sauce should be thickening.
Once the tortellini are ready, reserve around ½ cup (120ml) of pasta water then drain the tortellini and add them to the sauce. Turn off the heat and stir to toss them in the sauce, if you find the consistency a little too thick you can add a splash of reserved pasta water to loosen it.
Serve in bowls topped with a little more black pepper and Parmigiano Reggiano cheese.