Boil Tortellini: Bring a large pot of salted water to a gentle rolling boil. Drop in the fresh cheese tortellini and cook for 2 to 3 minutes (or according to package directions) just until tender and floating. Drain immediately and set aside.

Sauté Garlic in Butter: While tortellini cooks, melt 2 tablespoons of butter in a large deep skillet or sauté pan over medium heat. Add the minced garlic and cook for 60 seconds until delightfully fragrant and pale golden—do not let it brown.

Build Silky Cream Base: Pour in the heavy whipping cream and broth. Bring to a gentle simmer over medium-low heat, whisking for 3 to 4 minutes until the liquid reduces slightly and thickens into a glossy sauce coat.

Melt Parmigiano-Reggiano: Reduce heat to low. Gradually fold in the freshly grated Parmigiano-Reggiano in two batches, stirring continuously in a gentle figure-eight motion until completely melted, creamy, and silky. Season with sea salt, cracked black pepper, and a tiny pinch of nutmeg.

Toss Vegetables & Pasta: Add the sweet baby peas and fresh baby spinach directly to the simmering cream sauce. Stir for 60 to 90 seconds until the spinach leaves wilt into tender vibrant green ribbons.

Coat Tortellini: Gently fold the cooked cheese tortellini into the pan, tossing gently with a wooden spoon or spatula until every pasta pillow is generously smothered in warm garlic parmesan cream.

Garnish & Serve Immediately: Ladle warm creamy tortellini into wide pasta bowls. Top with delicate shaved parmesan curls, freshly torn basil, and an extra turn of freshly cracked black pepper. Serve immediately with warm crusty bread!