Tortellini in Sun-Dried Tomato Sauce Recipe
High Cotton Food Styling & Photography
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1 pound cheese or mushroom tortellini
6 ounces sun-dried tomatoes, soaked in water to rehydrate
3 ounces pepperoni, sliced
3 tablespoons Dijon mustard
4 medium garlic cloves
1 tablespoon dried fennel seeds
1/3 cup olive oil
2 tablespoons lemon juice
1 (11-ounce) can pitted ripe or kalamata olives, halved (1 ˝ cups), drained and rinsed
1 (14-ounce) can artichoke heart quarters, drained and rinsed
˝ cup finely chopped parsley
3 tablespoons chopped basil leaves
Instructions
6 ounces sun-dried tomatoes, soaked in water to rehydrate
3 ounces pepperoni, sliced
3 tablespoons Dijon mustard
4 medium garlic cloves
1 tablespoon dried fennel seeds
1/3 cup olive oil
2 tablespoons lemon juice
1 (11-ounce) can pitted ripe or kalamata olives, halved (1 ˝ cups), drained and rinsed
1 (14-ounce) can artichoke heart quarters, drained and rinsed
˝ cup finely chopped parsley
3 tablespoons chopped basil leaves
1. Cook tortellini according to package directions. Drain, but do not rinse, and place in a large bowl. Combine tomatoes, pepperoni, mustard, garlic, fennel seeds, oil and lemon juice in a blender or food processor; process until smooth.
2. Add tomato mixture to pasta; toss gently to coat. Add remaining ingredients; mix well. Serve at room temperature or chilled. Serves 8.
Nutritional Information
2. Add tomato mixture to pasta; toss gently to coat. Add remaining ingredients; mix well. Serve at room temperature or chilled. Serves 8.
Nutrition facts per serving: 490 calories, 26g fat, 16g protein, 49g carbohydrates, 6g fiber, 1210mg sodium.
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