Ingredients

  • 4 cloves garlic-peeled
  • 2 tablespoons olive oil-divided
  • 10 ounces tortellini-refrigerated, spinach
  • ¼ cup grated Parmesan cheese
  • ¼ cup milk
  • 1 teaspoons pepper
  • 1 pint grape tomatoes
  • 26 frilled toothpicks
  • cup prepared pesto
  • ½ cup mayonnaise

Directions

1. Place garlic in foil, drizzled with 1 tablespoon olive oil. Wrap and bake at 425° for 20-25 minutes. Cool for about 10 minutes.
2. Meanwhile, cook tortellini according to directions, drain and rinse in cold water. Toss with remaining oil, set aside. In a small bowl, combine mayo, cheese, milk, and pepper. Mash garlic and add into pesto mixture.
3. Thread tomatoes and tortellini-alternately. Serve with pesto dip.

Source

Servings/Yield