tortenlli
CATEGORIES
INGREDIENTS
  • Cooking Time: 20 min
  • Servings: 2
  • Preparation Time: 15 min
  • 4 garlic cloves, peeled
  • 2 tablespoons olive oil, divided
  • 1 package (10 ounces) refrigerated spinach tortellini
  • 1 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup milk
  • 1/4 cup prepared pesto
  • 1/8 teaspoon pepper
  • 1 pint grape tomatoes
  • 26 frilled toothpicks
DIRECTIONS
  1. Place garlic cloves on a double thickness of heavy-duty foil; drizzle with 1 tablespoon oil. Wrap foil around garlic. Bake at 425° for 20-25 minutes or until tender. Cool for 10-15 minutes.
  2. Meanwhile, cook tortellini according to package directions; drain and rinse in cold water. Toss with remaining oil; set aside.
  3. In a small bowl, combine the mayonnaise, Parmesan cheese, milk, pesto and pepper. Mash garlic into pesto mixture; stir until combined.
  4. Alternately thread tortellini and tomatoes onto toothpicks. Serve with pesto dip. Refrigerate leftovers.
RECIPE BACKSTORY
this is a goo recipe because it is a very quick and easy meal