| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Oil packed sun-dried tomatoes; drained, chopped |
| 1 |
tb |
Oil reserved from the tomatoes |
| 1/3 |
c |
Olive oil |
| 1 |
tb |
Lemon juice |
| 2 |
|
Cloves garlic; minced |
| 1 |
|
Jar (6 oz) marinated artichoke, hearts; drained |
| 1/4 |
lb |
Cashews; toasted |
| 1 |
lb |
Tortellini; cooked |
|
|
Salt and freshly ground pepper to taste |
|
|
Parmesan or Romano Cheese (optional) |
INSTRUCTIONS
Cost: $$ - Preparation Time: 15 minutes Difficulty Level: 2 - Servings: 4
1. Combine 1 tbsp of the liquid reserved from tomatoes, oil, lemon juice
and garlic in large bowl.
2. Stir in the tomatoes, artichoke hearts and cashews. Add tortellini and
toss thoroughly. Season with salt and pepper.
3. Toss well, cover with plastic wrap, and refrigerate for 2-3 hours. Serve
with warm bread for a great lunch. You can also pass around fresh, grated
Parmesan or Romano cheese. Posted to The Gourmet Connection Recipe Page
Newsletter by Recipe Page Newsletter <newsletter@gourmetconnection.com> on
Aug 24, 1997
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