1. Gently wash the asparagus. Then, snap the woody ends off the asparagus stalks. Discard them or save them for soup. Then, cut the tender ends into 1-inch pieces. 
2. Thaw the frozen peas by rinsing them under running water or shell the fresh peas. Set the peas and asparagus aside.
3. Fill a large pot with salted water and bring it to a rolling boil. Add the dried tortellini to the boiling water and set a timer to cook it to al dente. Use the package directions to determine the cooking time. 
4. 1 minute before the tortellini finishes cooking, add the asparagus and peas. Continue to boil for the remaining minute. 
5. Ladle out 1 cup of the pasta water and set it aside. Then, strain the tortellini and veggies into a colander. Do not rinse the pasta.
6. Return the empty pot to the stove and melt the butter over medium heat. Once the butter is melted, sauté the minced garlic until fragrant, about 20 seconds. Stir in the pesto. Then add the cream and bring to a simmer. Turn off the heat.
7. Add the drained tortellini and vegetables to the skillet with the grated parmesan cheese and toss until combined. Add the reserved pasta water, one splash at a time, until it forms a smooth, thick, and creamy sauce. Salt and pepper to taste. 

Serve immediately.