Dip- Pesto Dip
Source of Recipe
Source: Dips and Salsas by Elizabeth Wolf-Cohen (HP Books, 2000). via St Petersburg Times 1/30/02
List of Ingredients
1/2 cup mascarpone or cream cheese
1/4 cup toasted pine nuts
1/2 cup freshly grated Parmesan cheese
2 cups fresh basil
1 clove garlic, chopped
Salt and freshly ground black pepper
Milk, for thinning
1 pound cheese-filled tortellini
Olive oil
Recipe
In a food processor fitted with a metal blade, process mascarpone or cream cheese, pine nuts, Parmesan, basil, garlic, salt and pepper until well-blended, scraping down bowl occasionally. Add enough milk to obtain a dipping consistency. Scrape into serving bowl. Cover and refrigerate.
Bring a large saucepan of lightly salted water to a boil. Add tortellini and cook for about 10 minutes until tender, or according to package directions. Do not overcook, or pasta will fall apart. Drain, refresh under running cold water, tip into a bowl and toss with olive oil. Cover until needed.
Using wooden skewers, thread 1 tortellini onto each skewer and arrange on a plate. Serve at room temperature with dip.
Serves 10 to 12.
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