Tortellini With Pimiento Pepper Dip
1 to 1 1/2 pounds fresh spinach-meat-, or cheese-filled tortellini
2 tablespoons olive oil
3 tablespoons chopped fresh basil or 1 tablespoon dried basil
Pimiento Pepper Dip:
1 garlic clove, peeled
2 jars (4 ounces each) pimientos, drained and patted dry
1 package (4 ounces) regular or low-fat soft garlic-herb cheese
1 teaspoon balsamic vinegar
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 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.)