Heat 4 tablespoons extra virgin olive oil and a garlic clove in a large skillet over medium-high heat. Add spring peas and diced yellow bell pepper and cook for 5 minutes. Then add shrimps and cook until they become pink. Season with salt and pepper and set aside.
Cook the Tortelloni in boiling salted water according to package instructions. In the meantime, dissolve 2 teaspoons powdered saffron in 1/2 cup of cooking water. Set aside.
Add the Tortelloni to the other ingredients and sauté in the skillet for one more minute, adding the saffron dissolved in cooking water. Top with chopped fresh parsley and serve.