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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?

 

Carolina

Carolina is a marketing professional and graduate student living in Orlando, Florida. Originally from Colombia, Carolina loves experimenting with different spices in the kitchen. When she's not cooking she loves to run, practice yoga and spend time with her dog Rocco. Carolina is passionate about travel and always has her suitcase packed and ready to go!

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