Cheese Tortellini with a Fresh Tomato and Artichoke Slaw

1. 1

   Bring a large pot of water to a boil over high heat.

2. 2

   Add salt, is using, and stir in the tortellini.

3. 3

   Reduce the heat to medium-high and cook the tortellini, uncovered, until al dente, 5 to 6 minutes.

4. 4

   Meanwhile, place the artichoke hearts with their liquid, basil, and tomatoes in a food processor.

5. 5

   Pulse 10 times, or until the mixture has a slaw-like consistency.

6. 6

   Stir in the capers.

7. 7

   Drain the tortellini well in a colander, shaking it a few times to remove any water that might still cling to the pasta.

8. 8

   Transfer the tortellini to a serving bowl or serving plates.

9. 9

   Pour the slaw over the tortellini and sprinkle the Parmesan cheese on top.

10. 10

    Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.