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| 1/3 Tasse | Oil packed sun-dried tomatoes; drained, chopped |
| 1 Esslöffel | Oil reserved from the tomatoes |
| 1/3 Tasse | olive oil |
| 1 Esslöffel | lemon juice |
| 2 | cloves garlic minced |
| 1 | Jar (6 oz) marinated artichoke, hearts; drained |
| 1/4 x ca. 450 g | Cashews; toasted |
| 1 x ca. 450 g | Tortellini; cooked |
| | salt |
| | pepper |
| | Parmesan or Romano Cheese (optional) |
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Cost: $$ - Preparation Time: 15 minutes Difficulty Level: 2 - Servings: 4
1. Combine 1 tbsp of the liquid reserved from tomatoes, oil, lemon juice and garlic in large bowl.
2. Stir in the tomatoes, artichoke hearts and cashews. Add tortellini and toss thoroughly. Season with salt and pepper.
3. Toss well, cover with plastic wrap, and refrigerate for 2-3 hours. Serve with warm bread for a great lunch. You can also pass around fresh, grated Parmesan or Romano cheese.
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