Salt (optional) for cooking the pasta 1 package (9 ounces) refrigerated fresh cheese tortellini 1 jar (6 ounces) marinated artichoke hearts with their liquid 1 tablespoon chopped fresh basil or 1 teaspoon store-bought pesto 1 pint (2 cups) grape or cherry tomatoes or 2 cups chopped tomatoes (from 2 medium-size tomatoes) 1 teaspoon capers, drained 1/4 cup shredded Parmesan cheese
Bring a large pot of water to a boil over high heat. Add salt, if using, and stir in the tortellini. Reduce the heat to medium-high and cook the tortellini, uncovered, until al dente, 5 to 6 minutes.
Meanwhile, place the artichoke hearts with their liquid, basil and tomatoes in a food processor. Pulse 10 times, or until the mixture has a slaw-like consistency. Stir in the capers.
Drain the tortellini well in a colander, shaking it a few times to remove any water that might still cling to the pasta. Transfer the tortellini to a serving bowl or serving plates. Pour the slaw over the tortellini and sprinkle the Parmesan cheese on top. Serve at once.
Serves 4.
Per serving: 464 calories; 21 g fat (8 g saturated fat; 41 percent calories from fat); 53 g carbohydrates; 38 mg cholesterol; 756 mg sodium; 20 g protein; 5 g fiber.
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