 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 16 |
|
This was a favorite recipe at the prep school where I used to work. I always receive complements and requests for the recipe.Beth Lepore, Winchester, Massachusetts Ingredients:
3 packages (7 ounces each) dried cheese tortellini |
1 package (12 ounces) tricolor spiral pasta |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered |
2 jars (3-1/2 ounces each) prepared pesto |
1 jar (6 ounces) oil-packed sun-dried tomatoes, drained and chopped |
1/2 teaspoon salt |
grated parmesan cheese, optional |
Directions:
1. Cook tortellini and spiral pasta according to package directions; drain and place in a large serving bowl. Add the artichokes, pesto, tomatoes and salt. Sprinkle with Parmesan cheese if desired. Serve warm or at room temperature. Refrigerate leftovers. Yield: 16 servings.
|
|