1 lb fresh or frozen cheese tortellini
1 cup sugar snap peas, strung and cut crosswise into two or three pieces
1/2 stick butter
1 small pkg flat-leaf spinach, thick stems removed (about 6 cups)
1 medium tomato, coarsely chopped
1 tsp finely grated lemon zest, plus 1 TBSP fresh lemon juice
Salt and black pepper
Cook the tortellini according to the package directions, adding the peas during the last minute of cooking. Drain. Meanwhile, melt the butter in a large skillet over medium heat and cook, stirring frequently, until golden, 2 to 3 minutes. Add the spinach and tomato and cook, tossing occasionally, until the spinach is wilted and the tomato begins to soften, 4 to 5 minutes more. Add the tortellini, peas, lemon zest and juice, ½ teaspoon salt, and ¼ teaspoon pepper to the skillet and toss to combine.
If sugar snap peas or snow peas are not available, replace with a 10 oz pkg frozen peas, cooked with the tortellini as described above.