INGREDIENTS
2
heads Garlic, roasted
1
Parsley
1
Salt & pepper
2 tbsp
Pompeian picholini olive oil
1
shredded parmesan cheese + another 1/4-1/2 cup
3 tbsp
Butter
1 cup
Heavy cream
1/4
heaping cup Sour cream
1 14 ounce container
Of tortellini (refrigerated or frozen – if using frozen, cook according to directions beforehand)