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
- ⅓ 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. |