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Tuesday, January 28, 2020  

Recipe of the WeekPublished 12/22/2004

Tortelloni Wreath with Pesto Dip

1  pkg.  (9 oz.)  DI GIORNO Mozzarella Garlic Tortelloni
1 pkg. (9 oz.) DI GIORNO Portabello Mushroom Tortelloni
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1 pkg. (7 oz.) DI GIORNO Basil Pesto Sauce
1 tsp. lemon juice

ADD both packages of pasta to 4 quarts boiling water in large saucepan. Boil gently, uncovered, 6 minutes, stirring frequently. Drain; rinse with cold water.
MIX cream cheese spread, sauce and lemon juice until well blended. Spoon into small serving bowl.
PLACE bowl in center of platter. Arrange pasta around bowl to resemble a wreath. Garnish with green and red pepper slices and pitted ripe olives, if desired.

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