Tortellini With Pimiento Pepper Dip
|Fresh tortellini||1 1⁄2 Pound (Filled With Spinach / Meat / Cheese)|
|Olive oil||2 Tablespoon|
|Chopped fresh basil/1 tablespoon dried basil||3 Tablespoon|
|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|
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.)