"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Tortellini in Sun-Dried Tomatoes Recipe

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This recipe for Tortellini in Sun-Dried Tomatoes, by , is from Katie's Cookbook, May 2009, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lois Nelson
Added: Friday, May 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pound tortellini
6 oz. sun-dried tomatoes, soaked in water to
rehydrated
3 oz. pepperoni
3 Tbsp mustard
4 garlic cloves
1 tbsp dried fennel seeds
1/3 cup olive oil
2 tsp. lemon juice
1 can kalamata olives, halved, rinsed and drained
1 can artichoke heart quarters, rinsed and drained
1/2 c. finely chopped parsley
3 Tbsp. chopped basil leaves

Directions:
Directions:
Cook tortellini, drain but do not rinse. Put in large bowl.

Combine tomatoes, pepperoni, mustard, garlic, fennel seeds, oil and lemon juice in blender. Process until smooth.

Add tomato mixture to pasta, toss gently to coat.

Add remaining ingredients, mix well.

Serve hot, at room temp or chilled.

 

 

 

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