2 tablespoons olive oil
2 heads roasted garlic (see instructions below)
1 cup heavy cream
½ cup cottage cheese
½ cup (plus more for topping) shredded parmesan cheese
Salt and pepper, to taste
1 pinch nutmeg
One 12 oz. package Mama Rosie’s Cheese Tortellini
3 tablespoons butter
Parsley, to garnish (optional)
2 cups frozen peas
Bring a large pot of salted water to a boil.
Once at a rolling boil, back the heat down, add a package of Mama Rosie’s Cheese Tortellini and stir for one minute.
Cook tortellini according to package directions.
Meanwhile, in a food processor or blender, combine the 2 heads of roasted garlic cloves, 2 tablespoons of olive oil, cottage cheese and ¼ cup of the heavy cream.
Blend the garlic until pulverized.
Into the garlic mixture, pour in the remaining ¾ cup heavy cream, and ½ cup shredded parmesan cheese.
Add a pinch of salt, nutmeg and black pepper.
Blend the mixture for 30-60 seconds until everything is combined.
When the mixture thickens, set aside.
Melt 3 tablespoons of butter in a large skillet.
Add your tortellini and toss in the melted butter to coat.
Pour the sauce on top of the pasta, and stir gently to combine.
Cook on medium heat for 5-7 minutes, while occasionally stirring gently, add in the frozen peas and cook an additional 3 minutes until warm and bubbly.
Remove from the heat and top with ¼ cup of shredded Parmesan cheese (or more depending on your taste), stir to combine, top with chopped parsley and serve.
How to Roast Garlic
Preheat the oven to 400ºF.
Cut off the head so the garlic is exposed at the top.
Place a piece of tin foil underneath the garlic and drizzle about 1 tsp of olive oil on top, making sure to cover each exposed clove.
Completely wrap garlic head in foil and place in preheated oven.
Cook for 35-40 minutes until soft.