Rabbit tortellini

I recently had a week day at home. A stolen treat; I'd taken a day of annual leave to get to an appointment, I couldn't go to the appointment but I decided that a mental health day was in order.

And at lunchtime, something tasty, quick, and slightly luxurious was called for.

Rabbit tortellini (serves 2)

1 packet cheese tortellini
2 cloves garlic
3 or 4 marinated artichoke hearts
1/2 jar of tonno di coniglio
1 packet of baby spinach leaves (120g)
2 tbs sour cream
2 tbs dry sherry

Cook the tortellini according to packet instructions.

In a saute pan big enough to accommodate both pasta and sauce, saute sliced garlic in some of the oil from the artichoke hearts and add the chopped artichokes and shredded rabbit and cook for 2 or 3 minutes. Add the sherry, when it has bubbled off, add the sour cream and baby spinach leaves. As the sour cream melts into the sauce, add the drained tortellini and stir it around, letting it absorb the sauce and wilt the spinach. Serve in wide bowls with lots of freshly ground black pepper. No extra salt or grated parmesan is needed.