Food & Cooking Recipes Ingredients Pasta and Grains Beef Tortellini with Arugula and Sun-Dried Tomatoes 3.6 (29) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 15 mins Servings: 4 Arugula has a fresh, peppery flavor that pairs well with the sweet tomatoes. Ingredients 1 ½ pounds frozen beef tortellini (from two 1-pound bags) ½ cup sun-dried tomatoes, thinly sliced Coarse salt and ground pepper 2 bunches arugula (12 ounces total), washed well and torn into large pieces 2 tablespoons butter Directions Cook pasta and tomatoes in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Drain pasta mixture, and return to pot. Add arugula and butter to pasta. Toss, adding reserved pasta water a little at a time to create a thin sauce that coats tortellini (you may not need all the water). Season with salt and pepper; toss to combine. Serve. Rate it Print