Creamy Artichoke Sauce with Tortelloni

Bring a large pot of salted water to boil for tortelloni. I would wait to put the pasta in the water until sauce is almost done.

Heat olive oil over medium heat in a skillet. Add the onions. Saute onions with a pinch of salt and pepper until they start to soften. Stir in garlic and red pepper flakes. Saute for a couple minutes more then stir in the pesto and artichoke hearts. Stir in 1/4 cup of the reserved liquid from the artichokes. Then add the cherry tomatoes, sun-dried tomatoes, cream and water. Cook stirring often until thickened, approximately 4-5 minutes. You can add more water for a looser sauce. Check for seasoning adding salt/pepper if desired. Stir in parsley and serve over tortelloni with some fresh grated Parmesan.