Peel the green skin of the courgettes and cut it in long, thin stripes, then set aside. Steam the peas for 5 minutes, transfer them in a blender together with courgettes, garlic clove, mint leaves, ricotta and season with salt and pepper. Add the oil little by little until you obtain a smooth pesto.
In the meantime cook the Tortelloni according to package instructions. Just before draining the pasta, loosen the pesto with the pasta cooking water until very creamy, then drain the Tortelloni and add them to a bowl.
Garnish with courgette skin and serve with grated Parmigiano Reggiano aside.