|1 pound||Cheese tortellini|
|2 cloves||Garlic, minced|
|¼ cup||Minced shallots|
|1 ½ teaspoon||Pollen Ranch Fennel Pollen|
|1 pint||Heavy cream|
|½ cup||Parmesan cheese, shredded|
|To taste||Salt and white pepper|
Heat 2 quarts water in large sauce pan.
Heat 2 tablespoons olive oil in a medium sized skillet and add garlic and shallots. Sauté over medium heat until soft. Do not brown.
Add salt and white pepper to taste. Then add Fennel Pollen, cream, and Parmesan cheese. Continue to heat through while stirring. Allow to simmer but not to boil. Reduce by 1/4 to 1/3, depending how thick you like the sauce.
When sauce is just about ready, place tortellini in hot water for 3 minutes. Drain, then add to the sauce. Stir to coat. Plate tortellini and top with shredded parmesan cheese. Serve immediately.