Rich and delicious!
- 2 heads of roasted garlic
- 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)
Do It And How 