In a large non-stick skillet over medium-high heat, cook the leeks and pancetta in the butter for 5 minutes, until golden brown. Add the tortellini and broth. Bring to a boil and simmer for 1 minute.
Add the peas and continue cooking until the pasta and peas are al dente, about 2 minutes. Add the cheese, parsley and cream. Season with salt and pepper. Mix well. Serve with the lemon wedges, if desired, squeezing the juice over the pasta.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.