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Tortellini With Pimiento Pepper Dip

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Ingredients
  Fresh tortellini 1 1⁄2 Pound (Filled With Spinach / Meat / Cheese)
  Olive oil 2 Tablespoon
  Chopped fresh basil/1 tablespoon dried basil 3 Tablespoon
  Salt To Taste
  Garlic 1 Clove (5 gm), peeled
  Pimientos 8 Ounce, drained and patted dry (2 Jars, 4 Ounce Each)
  Garlic and herb cheese 4 Ounce (1 Package, Regular / Low Fat, Soft)
  Balsamic vinegar 1 Teaspoon
Directions

Cook tortellini according to package directions.
Drain, run under cold water, and drain well.
Place in a large bowl and toss with olive oil, basil, and salt to taste.
To Make Dip: In a food processor with the metal blade, mince garlic.
Add pimientos and process until pureed.
Add cheese, vinegar, and salt to taste and process until smooth, about 1 minute.
Refrigerate until chilled. (Tortellini and dip may be refrigerated, covered, overnight. Remove from refrigerator at least 15 minutes before serving.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Chilling
Ingredient: 
Pasta
Interest: 
Everyday

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Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2869 Calories from Fat 1040

% Daily Value*

Total Fat 116 g178.8%

Saturated Fat 52.8 g263.8%

Trans Fat 0 g

Cholesterol 405.7 mg135.2%

Sodium 3484.5 mg145.2%

Total Carbohydrates 335 g111.7%

Dietary Fiber 18.1 g72.3%

Sugars 13.5 g

Protein 124 g248.2%

Vitamin A 187.4% Vitamin C 337%

Calcium 113.8% Iron 87.4%

*Based on a 2000 Calorie diet

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Tortellini With Pimiento Pepper Dip Recipe