Ingredients
4 garlic cloves, peeled2 tablespoons olive oil, divided1 package (9 ounces) refrigerated spinach tortellini1 cup mayonnaise1/4 cup grated Parmesan cheese1/4 cup milk1/4 cup prepared pesto1/8 teaspoon pepper1 pint grape tomatoes26 frilled toothpicks
Preparation
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.
