Heat the oil and garlic in a large skillet. After one minute add the tomato passata, salt, pepper and paprika and cook on a very low heat, stirring frequently.
In the meantime, cook the snow peas and peas in a pot of salted boiling water for about 3-4 minutes, then drain and add the vegetables to the skillet with a few tbsp of their cooking water. Stir and keep cooking on very low heat.
Cook the Tortelloni in a large saucepan according to package instructions and drain, reserving ½ cup of the cooking water. Add the Tortelloni to the skillet with reserved liquid, and stir gently.
Divide between plates, top with freshly ground black pepper and chopped parsley, and serve.