Cook the tortelloni according to package instructions and drain, reserving ½ cup of the pasta cooking water. Whisk the pesto with ¼ cup pasta cooking water in a large bowl. Add the tortellini and peppers and gently toss, adding more pasta water to acheive desired consistency. Season with salt and pepper to taste.
Divide the tortellini among plates and dot with the goat cheese. Garnish with parsley.