This sounds wonderful to me. It's on my list and will be coming up very soon.
Anne Byrne's Cheese Tortellini with a Fresh Tomato and Artichoke Slaw
Salt (optional) for cooking the pasta
1 package (9 ounces) refrigerated fresh cheese tortellini
1 jar (6 ounces) marinated artichoke hearts with their liquid
1 tsp store-bought pesto
1 pint (2 cups) grape or cherry tomatoes, or 2 cups chopped tomatoes (from 2 medium-sized tomatoes)
1 tsp capers, drained
1/4 cup pre-shredded Parmesan cheese
Cook the tortellini in boiling water until al dente, 5-6 minutes.
Place the artichoke hearts with their liquid, pesto, and tomatoes in a food processor. Pulse until the mixture has a slaw-like consistency. Stir in the capers.
3. Drain the tortellini. Pour the slaw over the tortellini and sprinkle the parmesan cheese on top.
Serves 4
Credit: The Dinner Doctor, Anne Byrn
Anne Byrne's Cheese Tortellini with a Fresh Tomato and Artichoke Slaw
Salt (optional) for cooking the pasta
1 package (9 ounces) refrigerated fresh cheese tortellini
1 jar (6 ounces) marinated artichoke hearts with their liquid
1 tsp store-bought pesto
1 pint (2 cups) grape or cherry tomatoes, or 2 cups chopped tomatoes (from 2 medium-sized tomatoes)
1 tsp capers, drained
1/4 cup pre-shredded Parmesan cheese
Cook the tortellini in boiling water until al dente, 5-6 minutes.
Place the artichoke hearts with their liquid, pesto, and tomatoes in a food processor. Pulse until the mixture has a slaw-like consistency. Stir in the capers.
3. Drain the tortellini. Pour the slaw over the tortellini and sprinkle the parmesan cheese on top.
Serves 4
Credit: The Dinner Doctor, Anne Byrn