*  Exported from  MasterCook II  *
                Lynn’s Pasta And Creamy Roasted Garlic Sauce
 Recipe By     : Lynn Thomas
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pasta
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      to 2 heads    roasted garlic -- * see note
    1      tablespoon    olive oil
    1      cup           heavy cream
      1/4  cup           sour cream
      1/4  cup           parmesan cheese -- grated
                         salt -- to taste
                         fresh ground pepper -- to taste
   14      oz. pkg.      frozen or fresh tortellini OR
    1      pound         fettucine
    1      tablespoon    butter (up to 2 tbsp.)
 *NOTE: To roast garlic, choose large heads. Cut the top off to expose 
 the cloves (a serrated knife is best to do this). Place the head in a 
 square of aluminum foil with the head facing up. Drizzle with 1 to 2 
 tablespoons olive oil. Seal aluminum foil and roast for 1 hour in a 
 350 degree oven. Let cool, separate heads into cloves and pinch each 
 clove to squeeze out the garlic.
      Place roasted garlic into a blender or food processor. Add the 
 olive oil and 1/4 cup cream and whirl until garlic is pulverized. Add 
 rest of the cream, sour cream, parmesan cheese, salt and pepper. 
 Whirl to combine. Sauce will be thick at this point. Set aside.  Cook 
 pasta al dente; drain. Melt butter in a skillet. Add pasta and toss 
 with the butter until coated. Add the sauce, cook and stir until 
 sauce becomes thin. Simmer for 10 minutes, stirring occasionally. 
 Serve immediately with extra parmesan cheese sprinkled on top. Recipe 
 from and typed by Lynn Thomas dcqp82a.
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