Sun Dried Tomato Bruschetta (10 ounces, but only use half or to taste)
Sliced Black Olives (3.8 ounces)
Basil Pesto (7 ounces, but only use half or to taste)
Grated Parmesan Cheese (optional & to taste)
First, cook the fresh tortellini according to their instructions & then toss the cooked tortellini in extra virgin olive oil to prevent sticking.
Next, blanch the asparagus. To do this break off the bottom of the asparagus & boil the remaining tops until al dente & bright green. Shock the asparagus by placing it in a bowl with cold water & ice to stop the cooking process.
While the asparagus is cooling add the artichoke hearts, sun dried tomato bruschetta, sliced black olives, & pesto to the tortellini.
Then dry & cut the asparagus. Add it to the bowl of tortellini & carefully mix the whole thing together.
Let chill for 1-2 hours then enjoy with grated Parmesan cheese on top.