• Bring a medium pot of salted water to a boil. Wash and dry all produce. • Peel and mince or grate garlic. Zest and quarter lemon. Using a peeler, shave zucchini lengthwise into ribbons, rotating as you go, until you get to the seedy core. Discard core.

• Once water is boiling, add tortelloni to pot. Reduce to a low simmer and cook until tender and floating to the top, 3-4 minutes. Reserve ½ cup pasta cooking water, then drain. Keep empty pot handy for the next step.

• Heat pot used for tortelloni over medium-high heat; add 2 TBSP butter (4 TBSP for 4 servings) and garlic. Cook, stirring, until fragrant, 30 seconds. • Stir in ¼ cup reserved pasta cooking water (1⁄3 cup for 4), cream cheese, crème fraîche, and Parmesan until combined and creamy. Simmer until thickened, 1-2 minutes. Season generously with salt and pepper.

• Add tortelloni, zucchini ribbons, lemon zest, peas, and a squeeze of lemon juice to pot with sauce. Season with salt and pepper. Cook, stirring, until everything is thoroughly coated and zucchini ribbons are tender, 2-3 minutes. If necessary, add a few splashes of reserved pasta cooking water. • Taste and season with salt and pepper. • Divide between bowls. Serve with remaining lemon wedges on the side.