Salt (optional), for cooking the pasta
\n1 package (9 ounces) refrigerated fresh cheese tortellini
\n1 jar (6 ounces) marinated artichoke hearts with their liquid
\n1 T. chopped fresh basil, or 1 tsp. store-bought pesto
\n1 pint (2 C.) grape or cherry tomatoes, or 2 C. chopped tomatoes (from 2 medium-size tomatoes)
\n1 tsp. capers, drained
\n\u00c2\u00bc C. pre-shredded Parmesan cheese<\/p>\n
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. 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. 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. (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)<\/p>\n","protected":false},"excerpt":{"rendered":"
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 T. chopped fresh basil, or 1 tsp. store-bought pesto 1 pint (2 C.) grape or cherry tomatoes, or 2 C. chopped tomatoes (from 2 medium-size tomatoes) 1 tsp. capers, drained \u00c2\u00bc C. pre-shredded Parmesan cheese Bring a large pot of water to a boil over high heat. Add salt, is using, and stir in the…<\/p>\n