Step 1: Bring a large pot of salted water to a boil. Add the tortellini and 1 tablespoon of oil. Cook until very al dente, about 1 minute less than package instructions. Drain.
Step 2: In a large skillet over medium heat, heat the remaining 1 tablespoon of oil. Add the shallot, season with a pinch of salt, and cook until softened, about 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute. Then, add petite peas and sugar snap peas, cooking until just heated through, about 2 to 3 minutes. Transfer the pea mixture to a medium bowl.
Step 3: In the same skillet over medium heat, melt the butter. Add tortellini, tossing to coat in butter. Cook until golden brown and al dente, about 5 to 6 minutes.
Step 4: Reduce the heat to low, return the pea mixture to the pan, and toss with tortellini. Stir in basil, mint, tarragon, lemon juice, and a pinch of salt.
Step 5: Spoon the tortellini onto a platter. Top with lemon zest, prosciutto, burrata, and red pepper flakes.