Ingredients:
1 cup canned artichoke heart, quartered
2 large garlic, cloves minced
1/2 cup packed fresh basil or parsley
1/4 cup water
2 tablespoons freshly grated parmesan cheese
1 1/2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon grated lemon rind
2 tbsp of french feta or goat cheese or cream cheese (optional)
1/2 cup of cooked asparagus ( optional)
Mix all ingredients in a food processor until smooth and toss over cooked tortellini or ravioli. Mix in cooked asparagus and top with Parmesan cheese.
