Follow the package directions to cook the tortellini until al-dente. Reserve 1/4 cup cooking water. Drain and set aside. Return to the pot you cooked the tortellini in. Pour the frozen peas right on top of the tortellini and toss to thaw the peas.
Cut sausage into half moons and heat in a skillet until browned. Drain off any fat and set aside.
Pour the basil pesto and then the Bertolli Organic Creamy Alfredo into the tortellini and pea mixture.
Toss together and as needed add in the 1/3 cup pasta cooking water for consistency. Add the sausage on top and heat through for a few minutes until nice and creamy.
Season with salt and pepper as desired and serve hot.