Tortelloni Wreath With Pesto Dip Recipes

PESTO 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.

TORTELLINI WITH PESTO & BROCCOLI

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.

TORTELLINI APPETIZER

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.

TORTELLONI WREATH WITH PESTO DIP

Steps:

• Add both packages of pasta to 1 gal. boiling water in large saucepan; cook 6 min., stirring frequently. Drain; rinse with cold water. Drain again.
• Meanwhile, mix cream cheese spread, pesto and lemon juice until well blended. Spoon into small serving bowl; place in center of large platter.
• Arrange pasta around bowl to resemble a wreath. Garnish with green and red pepper strips and black olives, if desired.

CREAM CHEESE PESTO TORTELLINI

Steps:

• cook tortellini according to package instructions.
• while tortellini is cooking, mix cream cheese and pesto together so it is very soft.
• drain tortellini and return to pot.
• Add cream cheese mixture and toss very gently.
• serve right away, it cools quickly.

TORTELLINI WITH ROASTED RED PEPPER DIP

Steps:

• Prepare tortellini according to package directions. Meanwhile, place red peppers and garlic in a food processor; cover and process until combined. Add the mayonnaise, vinegar, salt and pepper; cover and process until blended. Transfer to a small bowl. , Drain tortellini; toss with oil. Serve with zucchini strips and red pepper dip.

PESTO PEPPER TORTELLINI

Steps:

• Prepare tortellini according to package directions.
• Meanwhile, in a skillet, saute red pepper and garlic in butter or margarine until pepper is crisp and tender. Stir in cream and cook for 8 to 10 minutes or until slightly thickened. Add walnuts, basil and onion and heat through.
• Drain tortellini, add to sauce and toss to coat. Serve with your favorite garnish.

TORTELLONI WREATH WITH PESTO DIP

Steps:

• Add both packages of pasta to 4 quarts boiling water. Boil gently, uncovered, 6 minutes, stirring frequently. Drain; rinse with cold water.
• Mix cream cheese, sauce and juice until well blended. Place in small round bowl.
• Place bowl in middle of platter; arrange pasta in wreath shape around bowl. Garnish with green and red pepper slices and pitted ripe olives.

PESTO BREAD WREATH RECIPE BY TASTY

Steps:

• Make the dough: In a small bowl, stir together the warm milk, 1 tablespoon of the sugar, and the yeast. Set aside until frothy, about 5 minutes.
• In a large bowl, whisk together the flour, salt, lemon zest, and remaining 3 tablespoons of sugar. Make a well in the center and pour in the yeast mixture, eggs, and melted butter. Use a wooden spoon to stir until a shaggy mass forms.
• Turn the dough onto a lightly floured surface and knead until it springs back when pressed, 5-10 minutes. Shape the dough into a ball and place in a large bowl lightly greased with nonstick spray. Cover the bowl and place in a warm spot until the dough is doubled in size, about 90 minutes.
• Meanwhile, make the pesto: In a blender, combine the pepitas, basil, Parmesan, salt, garlic, and lemon juice. Blend on medium speed until the ingredients are finely chopped. With the blender running, slowly drizzle in the olive oil until incorporated.
• Assemble the wreath: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Turn the dough out onto a lightly floured surface. Use a rolling pin to roll the dough into a large rectangle, about ¼ inch thick.
• Spread the softened cream cheese across the dough to cover completely. Spread the pesto evenly over the cream cheese. Sprinkle the sun-dried tomatoes over the pesto.
• Starting from a long end, roll the dough into a log and pinch the seam closed. Turn the log seam-side down and use a serrated knife to cut lengthwise into 3 long pieces. Braid the pieces together, then bring the ends together to form a wreath. Carefully transfer to the prepared baking sheet. Brush beaten egg all over the wreath.
• Bake the wreath until golden brown, about 40 minutes.
• Slice and serve.
• Enjoy!