Tortellini Artichoke Salad with Tomato Sauce

Ingredients

• 500 g fresh tortellini (from the refrigerated section)
• 8 artichoke hearts
• 200 g cocktail tomatoes
• 2 Spring Onions
• 6 tomatoes
• 2 Garlic cloves
• 1 onion
• olive oil
• pepper (ground)
• Nutmeg (freshly grated)
• Salt
• sugar
• 2 tbsp basil
• Lemon
• 1 bunch arugula

Instructions

1. 1.

   Wash the tomatoes, blanch them, peel and roughly chop. Peel the onion and garlic. Finely chop the onion. Heat 3 tbsp oil and sauté the onion. Add the chopped tomatoes and garlic cloves. Bring to a quick boil. Season with salt, pepper, nutmeg and 1 tsp sugar, then simmer covered over low heat for 15 minutes. Remove from heat, stir in basil, and let cool.

2. 2.

   Drain the artichokes well and quarter them. Drizzle with a little lemon juice. Wash and halve the cocktail tomatoes. Clean the spring onions and cut into rings. Wash the arugula and drain thoroughly. Cut one-third of it into strips.

3. 3.

   Cook the tortellini according to package instructions and drain. Let cool slightly, then mix with the sauce. Cool a bit more, then fold in the cocktail tomatoes, artichokes, spring onions, and arugula. Divide the salad onto four plates and serve warm, garnished with remaining arugula.