Pesto Alfredo Tortellini

• Produce

  • 2 large clove Garlic

• Condiments

  • 1/3 cup Pesto, prepared homemade

• Pasta & Grains

  • 20 oz Refrigerated three-cheese tortellini

• Baking & Spices

  • 1 Salt
  • 1 Salt and fresh cracked black pepper

• Dairy

  • 2 tbsp Butter
  • 1 1/4 cups Heavy whipping cream
  • 1/2 cup Mozzarella cheese
  • 1/2 cup Parmesan cheese, fresh grated
  • 1/2 cup Parmesan cheese, dry
  • 2 tbsp Sour cream

• Other

  • More fresh grated Parmesan for topping

Found on willcookforsmiles.com

Description

Ingredients

• 20 oz refrigerated three cheese tortellini
• Salt
• ⅓ cup prepared homemade pesto
• 2 Tbsp butter
• 2 large clove of garlic
• 1¼ cups heavy whipping cream
• ½ cup fresh grated Parmesan cheese
• ½ cup dry Parmesan cheese
• 2 Tbsp sour cream
• Salt and fresh cracked black pepper
• ½ cup Mozzarella cheese
• More fresh grated Parmesan for topping

Directions

• Cook tortellini in a large pot with some salted water, according to the package. Drain and set aside.
• In a small sauce pot, melt butter over medium heat and add pressed garlic.
• Saute until fragrant (just a few seconds) and slowly add heavy cream WHILE whisking. Heat through on medium heat, keep stirring slowly.
• Add sour cream, Parmesan cheeses, salt and pepper. Keep cooking on medium-low heat for about 5-7 minutes, stirring often, until all smooth.
• In the pot where you cooked the tortellini, add pesto and mix well.
• Add Alfredo sauce and Mozzarella cheese. Mix well and serve.
• Top each plate with some fresh grated Parmesan cheese.
• (You can always served this dish with grilled chicken on top or a nice seared steak.)