Tortelloni Wreath With Pesto Dip Food

TORTELLINI APPETIZER

Tortellini Appetizer image

The festive green and red of this appetizer will make it a welcomed addition to a holiday buffet table. Store-bought pesto keeps the preparation fast. Sometimes I like to heat the garlic in a skillet and use skewers for a different look. -Cheryl Lama, Royal Oak, Michigan

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield about 2 dozen (1-1/2 cups dip).

Number Of Ingredients 10

Ingredients

4 garlic cloves, peeled
2 tablespoons olive oil, divided
1 package (9 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

Steps:

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. , Meanwhile, cook tortellini according to package directions; drain and rinse in cold water. Toss with remaining oil; set aside. , In a small bowl, combine the mayonnaise, cheese, milk, pesto and pepper. Mash garlic into pesto mixture; stir until combined., Alternately thread tortellini and tomatoes onto toothpicks. Serve with pesto dip. Refrigerate leftovers.

Nutrition Facts : Calories 246 calories, Fat 20g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 249mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

TORTELLINI WITH PESTO & BROCCOLI

Tortellini with pesto & broccoli image

A speedy pasta salad with Mediterranean flavours - perfect for packed lunches

Provided by Jennifer Joyce

Categories Lunch, Pasta

Time 10m

Yield Makes 2 lunches

Number Of Ingredients 6

Ingredients

140g Tenderstem broccoli , cut into short lengths
250g fresh tortellini
3 tbsp pesto (fresh if you can get it)
2 tbsp toasted pine nuts
1 tbsp balsamic vinegar
8 cherry tomatoes , halved

Steps:

Bring a large pan of water to the boil. Add the broccoli, cook for 2 mins, then add the tortellini and cook for 2 mins, or according to pack instructions. Drain everything, gently rinse under cold water until cool, then tip into a bowl. Toss with the pesto, pine nuts and balsamic vinegar. Add the tomatoes, pack into containers and chill. Let the salad get to room temperature during the morning to get the most flavour from the tomatoes and pesto.

Nutrition Facts : Calories 573 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 1.58 milligram of sodium

PESTO TORTELLINI

Pesto Tortellini image

This is good as an appetizer, serve with toothpicks or as a very good pasta salad. I first tried this recipe for Stephanie's Bat Mitzvah.

Provided by mandabears

Categories < 30 Mins

Time 25m

Yield 24 appetizer servings, 4 serving(s)

Number Of Ingredients 8

Ingredients

1 cup fresh parsley leaves, remove stems
1/4 cup pine nuts
2 garlic cloves
2 teaspoons dried basil
1 teaspoon salt
2/3 cup olive oil
1/2 cup grated parmesan cheese
1 lb cheese tortellini

Steps:

Chop parsley in a blender or food processor.
With motor still running, add pine nuts, garlic cloves, basil and salt.
Continue processing until garlic is finely chopped.
Slowly drizzle in olive oil.
Then stop machine and fold in parmesan cheese.
Cook tortellini according to package directions.
Drain and toss with sauce.
Serve as an appetizer at room temperature with toothpicks.
Or serve chilled as a salad.
Can also serve warm as a pasta dish.

Nutrition Facts : Calories 786, Fat 53.7, SaturatedFat 11.7, Cholesterol 58.7, Sodium 1172.6, Carbohydrate 56.6, Fiber 3.1, Sugar 1.6, Protein 21.9