Easy Roasted Garlic Alfredo Tortellini

Ingredients

2 heads of roasted garlic (refer to the post for directions if you don't know how, it's simple!)

2 tablespoons Pompeian Picholini Olive Oil, or sub for regular Pomepian Olive Oil

1 cup heavy cream,dividied

heaping ¼ cup sour cream

½ cup shredded Parmesan cheese + another ¼-1/2 cup

salt & pepper to taste

1 14oz container of tortellini (refrigerated or frozen - if using frozen, cook according to directions beforehand)

3 tablespoons of butter

parsley to garnish (optional)

Instructions

In a food processor or blender, combine the 2 heads of roasted garlic cloves, 2 tablespoons of Pompeian olive oil, & ¼ cup of the heavy cream. 

Blend until the garlic is pulverized. 

Into the garlic mixture, pour in the remaining ¾ cup heavy cream, heaping ¼ cup sour cream, & ½ cup shredded Parmesan cheese. 

Season to taste with salt & pepper. 

Blend the mixture for 30-60 seconds until everything is combined. 

The mixture will be thick & slightly lumpy, which is perfectly normal! Set the sauce aside.

Melt 3 tablespoons of butter in a large skillet. 

Add your tortellini & toss the pasta around in the melted butter to coat. 

Pour the sauce on top of the pasta, & stir gently to combine. 

Cook on medium heat for 10 minutes, stirring gently occasionally. 

The sauce will thicken.

Sprinkle on ¼ cup to ½ cup of shredded Parmesan cheese (depending on your tastes), stir to combine and remove from the heat. 

Pour the tortellini into a serving vessel, & garnish with chopped fresh parsley if desired.