Ingredients :
3 Packages Fresh Pesto Tortelloni (we used DiGiorno brand)
2 Tbs. Olive Oil
1/2 Cup White Wine
4 Tbs. Parmesan cheese
2 Cups Chicken broth
4 Cloves garlic, minced
Minced Red Onion
4 Tbs. small capers, drained
5 Fresh basil leaves, chopped (save one leaf or tops for garnish)
2 6 1/2 ounce jar of artichoke hearts packed in oil, drained

1. Bring a pot of water to a boil for the pasta. Cook pasta in boiling water for 3 minutes. Remember fresh pasta cooks very quickly. Drain and toss in a little olive oil. Set aside
2. In a large 12" flat-sided skillet or regular skillet, place the olive oil over high heat. Add the garlic and onions and sauté for 3 minutes until garlic begins to turn brown. Add the white wine and continue to cook until it has almost evaporated. Add the chicken broth and bring to a simmer.
3. When simmering, add the pasta and finish cooking the pasta in the sauce. When the pasta has absorbed almost all of the sauce; add the capers ,artichoke hearts, fresh basil, and remaining cheese. Spoon into bowls and garnish with fresh basil top or leaf. Serve.