| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sun-dried, Pasta, Salads, Wrv |
8 |
Servings |
INGREDIENTS
|
|
-Waldine Van Geffen VGHC42A |
| 1/3 |
c |
Oil-pk tomatoes; drain, chop |
| 1 |
tb |
Oil from tomatoes |
| 1/3 |
c |
Olive oil |
| 1 |
tb |
Lemon juice |
| 2 |
cl |
Garlic; minced |
| 6 |
oz |
Jar marinated artichoke hearts; drained |
| 1/4 |
lb |
Cashews; toasted |
| 1 |
lb |
Tortellini; freshly cooked |
|
x |
Salt and pepper |
INSTRUCTIONS
Combine 1 T marinade reserved from tomatoes, oil, lemon juice and garlic in
large bowl. Stir in tomatoes, artichoke hearts and cashews. Add tortellini
and toss thoroughly. Season with salt and pepper. Let stand 1 hour. (Can be
prepared 1 day ahead. Cover and refrigerate. Bring to room temperature
before serving.) (wrv)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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