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Sundried Artichoke Tortellini.

August 3, 2011 by Carolina

Sometimes a girl just can’t resist a good sale. Especially if she’s a foodie & three cheese tortellini is on sale, I mean, how is a girl to walk away from that? She can’t. Said girl also never ever has pasta that isn’t whole wheat so she feels kinda naughty buying three cheese tortellini…& kind of likes it. She’s living a little, taking a walk down the grocery store wild side. Me-ow.

Fine, you got me, said girl was me at the grocery store. I’m so glad I caved in to the decadent tortellini sale because this meal was so delicious I couldn’t stop making yum sounds while I ate it. Yea I’m that girl, the one that gets ridiculously excited over good food by making faces & sounds (don’t judge, you know your inner foodie does too). As I was saying, this dish was to die for & I think you should make it STAT. The sooner you make it, the sooner you’ll be swooning; we can all use a little more swooning in our life.

Ingredients

1 Package Tortellini (I used three cheese but you can use whichever variety you’d like)

1 Jar Artichoke Hearts, quartered, drained & rinsed

1 Cup Sundried Tomatoes, drained

1/4 Cup Calamata Olives, diced

1/2 TBS Garlic, minced

1 1/2 TBS Pesto

1/2 TBS Olive Oil

Salt & Pepper, to taste

Parmesan Cheese, to taste

Balsamic Glaze, to taste

First things first: If you don’t have balsamic glaze in your house do yourself a favor — make some or buy some because it makes everything, & I mean everything, taste better.

Okay then, lets start by making the tortellini. Bring water, a pinch of salt & drizzle of olive oil to a boil then add the tortellini & cook for 7 – 9 minutes. Drain & set aside.

In a skillet, heat olive oil & add the garlic until you hear it searing. Add the artichokes, sundried tomatoes, olives, pinch of salt & pepper & cook for 3 – 5 minutes until all ingredients are fully heated through; remove from heat. Add the tortellini & pesto to the skillet & toss until pasta is covered with the delicious artichoke/sundried tomato/olive goodness. Serve with a drizzle of balsamic glaze & a dusting of parmesan cheese.

A world of yum just waiting to party in your mouth, it really doesn’t get any better. If you’re feeling frisky (like I am right now, clearly) serve this bad boy with a glass of Shiraz & watch your world get rocked. Buen provecho!

What’s your favorite pasta? Are you a whole-wheat only person or is all pasta fair game?