This is a great dish to celebrate the first English peas that come to the market in spring. The recipe comes from The Farm to Table Cookbook by Ivy Manning.

Steps

1. Heat the olive oil in a large sauté pan over medium-high heat; add the shallot and sauté until softened, about 3 minutes. Add the vermouth and simmer until almost all the liquid is gone. Add the ham, tarragon, and cream; bring to a gentle simmer over medium heat until thickened slightly, about 10 minutes.
2. Meanwhile, bring a large pot of salted water to a boil. Add the tortellini and reduce the heat to maintain a simmer (Do not cook in rapidly boiling water or the pasta may burst open). Cook until tender, 3 to 7 minutes depending on their size and the thickness of the pasta.
3. Drain the tortellini and transfer to the cream sauce; stir in the peas and nutmeg and cook for 1 minute. Season with the salt and pepper, sprinkle with the cheese, and serve.