Ingredients
1 8oz bag of dried cheese tortelloni
1 12oz jar roasted red peppers, drained and chopped
2 6oz jars marinated artichoke hearts, drained
1/2 stick unsalted butter
chopped basil
Preparation
Cook tortelloni in boiled salted water according to package instructions.
Saute red peppers, artichoke hearts, and 1/4 teaspoon salt and papper in butter in heavy skillet over medium-high heat. Stir occasiionally, 4-5 min.
Transfer sauce to large bowl.
Reserve 1/2 cup pasta cooking water, then drain tortelloni and add to red pepper artichoke sauce along with cooking water and basil. Toss well and season with salt and papper.
