-Waldine Van Geffen VGHC42A
1/3 c Oil-pk tomatoes; drain, chop
1 tb Oil from tomatoes
1/3 c Olive oil
1 tb Lemon juice
2 cl Garlic; minced
6 oz Jar marinated artichoke
-hearts; drained
1/4 lb Cashews; toasted
1 lb Tortellini; freshly cooked
x Salt and pepper
Combine 1 T marinade reserved from tomatoes, oil,
lemon juice and garlic in large bowl. Stir in
tomatoes, artichoke hearts and cashews. Add tortellini
and toss thoroughly. Season with salt and pepper. Let
stand 1 hour. (Can be prepared 1 day ahead. Cover and
refrigerate. Bring to room temperature before
serving.) (wrv)
