Put a large pot of water to boil for the pasta. Salt it generously.

Melt butter in a 2 quart sauce pan over medium heat. Saute sliced garlic until the edges turn golden brown. Add the sliced onions and stir frequently until soft and translucent.

When the water is boiling, add the tortellini and stir to avoid clumping. Cook according to package directions.

Remove garlic and onions from the sauce pan and discard. Add cream, salt and pepper to taste. Lower heat, you do not want the cream to boil.

When the pasta has 1 minute left to cook, add the peas to the same pot. When done, drain the pasta and peas reserving some of the pasta water to fill your serving container. This will keep it warm.

Thin out the cream with some chicken broth. Taste and re-season if necessary.

Empty your serving container of the hot pasta water, and put in half of your grated Parmesan cheese, half of the tortellini and peas, and half of the Alfredo cream sauce. Toss and repeat with the remaining tortellini, peas, sauce and half of the remaining cheese.

Garnish with the other half of the remaining cheese and parsley.