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Creamy Tomato-Pesto Dip With Tortellini

Deel op Facebook Print Recipe

Ingredients

Makes 20 appetizer servings

Prep: 30 min., Cook: 15 min., Stand: 20 min.

  • 4 quarts water
  • 1 9-ounce package refrigerated mushroom tortellini
  • 1 9-ounce package refrigerated spinach tortellini
  • 1 9-ounce package refrigerated tomato tortellini
  • 12 dried tomatoes
  • 1 8-ounce package cream cheese, softened
  • 1 7-ounce jar roasted sweet red peppers, drained
  • ½ cup shredded Parmesan cheese
  • 2 garlic cloves minced
  • 6 fresh basil leaves
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • ¾ teaspoon salt
  • ¼ teaspoon dried crushed red pepper
  • Green and ripe olives optional

Instructions

  • ring 4 quarts water to a boil in a stockpot.
  • Add pasta, and cook over medium-high heat 5 minutes.
  • Rinse with cold water.
  • Drain and chill, if desired.
  • Place dried tomatoes in a bowl, and cover with boiling water.
  • Let stand 20 minutes.
  • Drain.
  • Process tomatoes, cream cheese, red peppers, and next 7 ingredients in a food processor or blender until smooth, stopping to scrape down sides.
  • Spoon into a bowl, and sprinkle with olives, if desired.

Notes & Wine Advice

Serve with tortellini.
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Course; Appetizer / Sauce / Tapas