-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)