TORTELLINI IN SUN DRIED TOMATO SAUCE
"The sauce part of this recipe was given to me by a friend who is a wonderful Italian cook."
Kathleen Peterson,West End, North Carolina
Serves 6-8
Ingredients
• 1 pound cheese or mushroom tortellini
• One 8-ounce jar sun-dried tomatoes in oil, undrained
• 4 ounces pepperoni, sliced
• 3 tablespoons Dijon mustard
• 4 medium garlic cloves
• 1 tablespoon fennel seeds
• 1/2 cup olive oil
• 2 tablespoons lemon juice
• One 11-ounce can pitted ripe or Kalamata olives, halved (1 1/2 cups), drained
• One 14-ounce can artichoke heart quarters, drained
• 1/2 cup finely chopped parsley
• 3 tablespoons chopped basil
Directions
1. Cook the pasta according to the package directions. Drain, but do not rinse, and place in a large bowl. Combine the tomatoes, pepperoni, mustard, garlic, fennel seeds, oil, and lemon juice in a blender or food processor; process until smooth.
2. Add the tomato mixture to the pasta; toss gently to coat. Add the remaining ingredients; mix well. Serve at room temperature or chilled.
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