Tortellini with Snap Peas and Lemon-Dill Cream

1 lb refrigerated cheese tortellini
1 cup sugar snap peas, cut into thirds on an angle
1 Tbsp olive oil
3 oz pancetta, cut into 1/4 inch dice
1 shallot, finely chopped
3/4 cup heavy cream
1/4 cup chicken broth
2 tsp finely chopped fresh dill, plus more for garnish
1 tsp grated lemon zest
1/3 c grated parmesan cheese
Bring a large pot of salted water to a boil.  Add tortellini and cook according to package directions, adding the sugar snap peas during the last 2 minutes of cooking.  Drain and set aside.
In a large skillet set over medium high meat, heat the oil.  Add pancetta and cook until crisp, about 6 to 8 minutes.  Using a slotted spoon, transfer the pancetta to a small bowl.  Pour off all but 2 tbsps. of fat from the pan.  Add the shallot and cook, stirring occasionally, until golden brown around the edges, about 2 minutes.  Add the heavy cream, chicken broth, dill and lemon zest.  Bring to a boil, reduce the heat to medium and simmer until the sauce has thickened and coats the back of a spoon, about 5 minutes.  Add the tortellini, peas and pancetta to the sauce and toss gently to coat.  To serve- sprinkle with parmesan cheese and more dill.  Serves 4-6.