Creamy Tomato-Pesto Dip With Tortellini
Ingrediënten
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
Instructies
- 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 / Tips / Wine Advice:
Serve with tortellini.
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