Cheese Tortellini with Tomato Artichoke Slaw

Cooksie

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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
 
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