CHEESE TORTELLINI WITH A FRESH TOMATO AND ARTICHOKE SLAW

CHEESE TORTELLINI WITH A FRESH TOMATO AND ARTICHOKE SLAW image

Categories Pasta

Number Of Ingredients 7

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 tablespoon chopped fresh basil, or 1 teaspoon store-bought pesto
1 pint (2 cups) grape or cherry tomatoes, or 2 cups chopped tomatoes (from 2 medium-size tomatoes)
1 teaspoon capers, drained
¼ cup pre-shredded Parmesan cheese

Steps:

Directions 1. Bring a large pot of water to a boil over high heat. Add salt, is using, and stir in the tortellini. Reduce the heat to medium-high and cook the tortellini, uncovered, until al dente, 5 to 6 minutes. 2. Meanwhile, place the artichoke hearts with their liquid, basil, and tomatoes in a food processor. Pulse 10 times, or until the mixture has a slaw-like consistency. Stir in the capers. 3. Drain the tortellini well in a colander, shaking it a few times to remove any water that might still cling to the pasta. Transfer the tortellini to a serving bowl or serving plates. Pour the slaw over the tortellini and sprinkle the Parmesan cheese on top. Serve at once. Notes For a beautiful yellow color, use yellow tomatoes in the slaw. Add a little chopped yellow bell pepper for bite, and substitute another herb for the basil, if you like. The tomato and artichoke slaw goes well with cheese ravioli, too.