Cook tortellini in a large pot with some salted water, according to the package. Drain and set aside in the same pot.
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 pasta and pesto well.
Add Alfredo sauce and Mozzarella cheese. Mix well and serve.
Top each plate with some fresh grated Parmesan cheese.
Video
Notes
*This is the grated parmesan cheese that is usually not refrigerated, in plastic sealed container. If you wish, you can substitute it with more freshly grated parmesan. Gluten Free Notes: luckily, there is gluten free tortellini available at quite a few stores, so yes – you can certainly make this dish gluten free! The Alfredo sauce in this recipe does not have any flour, so it’s already gluten free, as is the pesto. I always recommend that you double check the ingredients listed on your products to make sure.Adding Meat: Feel free to add leftover meats like chicken, turkey, ham, or seared steak. You can also use rotisserie chicken and mix it right into the dish. If you feel like adding some veggies, chopped broccoli florets would be great here.