Easy Roasted Garlic Alfredo Tortellini

By kimvess

Ingredients

• 2 heads of roasted garlic *
• 2 tablespoons Pompeian Picholini Olive Oil, or sub for regular Pomepian Olive Oil
• 1 cup heavy cream,dividied
• heaping 1/4 cup sour cream
• 1/2 cup shredded Parmesan cheese + another 1/4-1/2 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)

Details

Servings 4
Adapted from mrshappyhomemaker.com

Preparation

Step 1

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.

*Roasted Garlic
Just slice off the top ends of the entire garlic head, leaving the root bottom alone. Place them in a tin foil ‘boat’ – then, pour about 1 teaspoon of oil over each head.
Fold the ends of the tinfoil up over the garlic, making an aluminum foil purse of sorts. Bake at 35o for 1 hour exactly. Let cool until cool enough to handle, or refrigerate if you plan on using it later.