Creamy pesto tortellini with peas

Bring a big pot of water to a boil with about a teaspoon of salt; cook the tortellini per the package, two minutes here.

Lift out or drain, reserving about two cups of pasta water; transfer to a bowl.

Cook the sliced scallions in three to four tablespoons of olive oil in a skillet until soft, two to three minutes.

Add the frozen peas and warm through, five or six minutes.

Add the pesto and half-and-half and warm to thin the pesto; add crushed red pepper flakes or black pepper.

Add the tortellini and a cup of reserved pasta water; mix and warm through.