|Olive oil||3 Tablespoon|
|Sweet red peppers||2 Large, cored and seeded, 1 thinly sliced, 1 diced|
|Yellow onions||2 Medium, thinly sliced|
|Garlic||3 Clove (15 gm), minced|
|Cheese tortellini/Meat tortellini||1 Pound|
|Frozen green peas||1 Cup (16 tbs), thawed and drained|
|Red wine vinegar||1 1⁄2 Tablespoon|
|Basic chicken stock/Canned chicken broth||1⁄2 Cup (8 tbs)|
|Whole unblanched almonds||1⁄4 Cup (4 tbs)|
Heat 1 tablespoon of the oil in a 10-inch skillet over moderate heat for 1 minute.
Add the sliced pepper, onions, and garlic, cover, and cook for 15 minutes, stirring occasionally, or until mushy.
Meanwhile, cook the tortellini according to package directions.
About 1 minute before the tortellini is done, add the peas and diced pepper to the pot and cook, uncovered, for the final minute.
Drain, rinse well, and place in a large bowl.
Transfer the skillet mixture to a food processor or an electric blender, add the vinegar, stock, almonds, salt, and remaining 2 tablespoons oil, and puree for 1 minute or until smooth.
Add to the bowl and toss well to mix