Bring a large pot of salted water to a boil.

While the water heats, prepare the sauce: In a large saucepan over medium heat, warm the olive oil. Add the garlic and prosciutto, and sauté for about 5 minutes, until the garlic is fragrant and the prosciutto is golden and crispy.

Build the sauce: Stir in the salt, pepper, roasted red peppers, heavy cream, and Asiago cheese. Cook gently, stirring frequently, until the cheese is fully melted and the sauce is smooth and creamy. Keep the heat low to prevent scorching.

Cook the tortellini: Add the tortellini to the boiling water and cook for 2–3 minutes. Add the peas during the last minute of cooking. Tortellini cooks quickly, so don’t overdo it. Before draining, reserve 1 cup of the pasta water in case you need to loosen the sauce later.

Combine: Drain the tortellini and peas, then immediately add them to the cheese sauce. Gently stir to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water, a little at a time, until it reaches your preferred consistency.

Finish and serve: Stir in the lemon juice, lemon zest, and chopped parsley. Taste and adjust the seasoning with additional salt and pepper if needed. Serve warm with extra Asiago or fresh cracked black pepper, if desired.